Pasta With Pea Greens And Squid

Watercress can be substituted for the young pea greens or the Oriental specialty can be mail-ordered through Gino Roselli at Balducci’s in New York City, (212) 673-2600.

Ingredients

• 1 pound farfalle pasta
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and coarsely chopped
• ¼ teaspoon minced dried chili pepper
• 1 ½ pounds small squid, cleaned, sacs cut into 1/4-inch thick circles, tentacles reserved
• 1 pound fresh pea greens, rinsed well (or 1 pound watercress, rinsed and trimmed)
• 1 teaspoon grated lemon rind
• 1 teaspoon grated lime rind
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    664 calories; 11 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 43 grams protein; 396 milligrams cholesterol; 614 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Boil the pasta in a large pot of salted water until tender and drain well.
2. In a large skillet, warm the olive oil. Add the garlic and cook until it begins to turn golden, about 1 minute. Add the chili pepper and raise the flame to high. Add the squid and toss for approximately 1 minute. Add the pea greens or watercress and toss for 30 seconds. Remove from heat.
3. Toss the squid mixture with the pasta.
4. Add the lemon and lime rinds and toss well.
5. Season with salt and pepper to taste and serve.

20 minutes