For this dish, use whatever greens look best at the market. Each lends its own character: for instance, mustard greens provide a peppery tang, bok choy and earthy pungency, and mizuna a bitter-edged complexity.
- 1⁄2 cup pine nuts
- 3 tbsp. butter
- 2 shallots, peeled and minced
- 3 cloves garlic, peeled and minced
- 2 cups chicken stock
- 1⁄2 lb. dried pappardelle noodles
- 8 oz. (about 6 packed cups) mixed Asian greens, such as mustard greens, mizuna, bok choy leaves, chrysanthemum greens, and choy sum leaves
- Freshly ground black pepper
Place pine nuts in a small dry saucepan and cook over medium-high heat, shaking pan, until nuts are lightly toasted (or bake in a 350° oven for 5–10 minutes). Set aside.
Melt butter in a large skillet over medium heat. Add shallots and garlic and cook until shallots are translucent, about 10 minutes. Add chicken stock and simmer for 15 minutes. Reduce heat to very low.
Meanwhile, bring a large pot of water to a boil. Add 1 tbsp. salt and pappardelle and cook until pasta is tender, 7–12 minutes. Drain, then add pasta to sauce, stirring well.
Place greens in a large serving bowl. Spoon pasta and whatever sauce remains in skillet over greens and toss gently to combine. Season to taste with salt and pepper. Top with toasted pine nuts.