A fancy weeknight dinner – is that even possible? I say yes! This summery dish comes together in about the time it takes to cook pasta. It’s so embarrassingly easy to make – I almost didn’t post it, but then it was just way too delicious not to share. The sauce is so simple: crème fraîche, white wine and lemon juice. It’s the perfect summer sauce that requires no cooking, just the heat from the cooked pasta. Mix in the toasted garlic and baby greens and dinner is magically served.
While you boil the pasta, toast the garlic and pine nuts until fragrant and light brown.
Lemon, white wine and fresh garlic are amazing together!
Toss all the ingredients together, making sure to cover the greens with the hot pasta to warm everything up.
2 servings of your favorite pasta (I used Capellini)
1 container of crème fraîche (8 oz)
1 bag of mixed baby greens, about 2.5 cups (I used spinach, kale and chard)
3 tablespoons lemon juice (juice of half a lemon)
3 tablespoons white wine
3 garlic cloves (thinly sliced)
1 handful pine nuts
salt and pepper, generously
cooked chicken or shrimp
While you cook the pasta, toast the garlic slivers and pine nuts in a pan until fragrant. In a large bowl, add the lemon juice, white wine, crème fraîche and salt and pepper. When the garlic is finished toasting add that to the bowl along with the greens of your choice and mix all ingredients well. Top with hot pasta and cover with a lid for a minute to warm and wilt the greens. Serve with optional toppings.