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Fusilli With Mustard Greens And Currants

By Sunset
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main-dish vegetarian dinner italian


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3/4 pound whole-wheat fusilli

3/4 pound mustard greens, chopped and rinsed

1/3 cup pine nuts

2 tablespoons olive oil

4 sliced garlic cloves

1/4 teaspoon red chile flakes

1/3 cup dried currants

1/2 teaspoon kosher salt

Freshly shredded parmesan cheese

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