1 pk Thin linguine
1/4 c  Pine nuts
1/3 c  Olive oil
3    Garlic cloves, large, sliced
1    Escarole head,
1/2 ts Salt
1/4 ts Red pepper
1/2 c  Grated cheese

Cut escarole into 1″ slices.
Prepare pasta as directed on package; drain. While pasta is cooking, heat
a large skillet and add oil. Add pine nuts and stir until light brown;
remove from oil. Add garlic and cook until golden (dont burn). Add
escarole, salt and pepper to oil. Cover and cook just until escarole wilts,
about 3 minutes, stirring once. Mix drained pasta with cheese and escarole
mixture, tossing to coat. Sprinkle with pine nuts and serve with additional
cheese —