Summer Pasta with Greens and Artichoke Walnut Sauce

serves 4

2 tablespoons Gil’s Gourmet Extra Virgin Olive Oil

2 garlic cloves, peeled and minced

4 cups greens blend (kale, spinach and arugula)

1/4 cup white wine

1 1/2 teaspoons San Francisco Sea Salt

1 lb. pappardelle pasta, cooked and chilled

1 1/2 cup Gil’s Gourmet Artichoke Walnut Tomato Sauce

1/4 cup grated pecorino romano or parmesan cheese

Heat oil in a large skillet over mover medium high heat and sauté garlic for 1 minutes before adding in greens. Sauté greens for 2 minutes and deglaze pan with wine. Once greens have wilted reduce heat to medium low and season with salt. Stir in cooked noodles and artichoke walnut tomato sauce. Stir until blended and hot. Serve topped with grated cheese.