Prepared exclusively for igourmet.com by Evan Madden-Peister
1 pound whole wheat pasta
1 head of escarole, torn into small pieces
1 Spanish onion, diced
1 jalapeno, minced
3 cloves garlic, minced
3 tablespoons of mint, julienne (cut into thin ribbons)
¾ cup of zamarano cheese, freshly grated
½ cup of canned tomato, crushed
¾ cup of vegetable stock
2 teaspoon of olive oil
Salt and pepper
1) Bring a pot filled with 3 quarts of water to a rolling boil and add a tablespoon of salt.
2) Heat a medium sized sauce or sauté pan over medium-low heat, add the olive oil and sweat the onion.
3) Once the onion begins to sweat, add your garlic and jalapeno and cook until the mixture becomes soft and the onion is translucent, about 5 minutes.
4) Add the escarole to the pan and cook it until it is slightly wilted, about 1 minute.
5) Add the tomatoes and season the entire mixture with salt and pepper.
6) Once the tomatoes have begun to release their juices (after about 3 minutes), add the vegetable stock to the pan, bring the sauce to a boil and then reduce it to a simmer.
7) While the sauce is simmering, add your pasta to the boiling water and cook according to the package instructions.
8) Once the pasta has cooked, strain it in a colander, add it to the sauce and toss it to coat.
9) Now add the mint and half of the cheese and toss it through the pasta mixture.
10) Top the pasta with the remainder of the cheese and serve immediately.