Mustard Greens Pesto

Mustard Greens Pasta

You can interchange the mustards for kale or spinach as well but this is really my favorite green to use here cause it imparts such a wonderful bitter bite that only those mustards can do.

• 2 TB extra virgin olive oil

• 1/2 tsp red pepper flakes (optional)

• 1 - 2 garlic cloves, peeled and minced

• *1 bunch of mustard greens, tough stalks removed

• 2 TB fresh lemon juice

• 1 tsp sea salt

• 1/4 cup extra virgin olive oil

• 1/4 cups grated pecorino or parmesan, plus more for topping

• 1 box orecchiette pasta (my favorite) or pasta of choice

* blanch mustard greens in boiling salted water for about a minute in rapidly boiling water. I usually just use the pot of water I am boiling for the pasta for this step. When greens are cool enough to handle, chop them up and set aside.

Then transfer greens to a high-speed blender or food processor, add the 1/2 tsp red pepper flakes, garlic, lemon juice, sea salt, pecorino or parmesan, turn the machine on low and slowly pour in the olive oil. When mixture is smooth, taste, adding more lemon juice or salt if desired.

Make pasta al dente and according to the package. When the pasta is done, reserve about 1 cup of pasta water before draining. Then add the drained cooked pasta into the pot you cooked the pasta in, over a medium flame, mixing in the green pesto and about 1/4 cup of the pasta water. Add more or less pasta water depending on how saucy it is and how you like it.  Turn flame off and add some more grated cheese, a nice drizzle of olive oil, a pinch of red pepper flakes, and more salt or lemon juice if desired.