Mustard Greens Pasta
What a freaking feverish few weeks! I mean that figuratively and literally. We’ve been busy busy trying to get everything in line at the farm - designing, purchasing seeds, sourcing the last of the bare root trees we can find, getting the land ready to start planting, relocating the animals in the field, figuring out where the road will go and the natural pond — a ton of stuff to do so we can start building in the Spring (fingers crossed). But this is pretty much all my husbands domain and he has so much on his plate it amazing he is still, well, amazing.
Thankfully, he is not one to get overwhelmed by this kind of stuff. By any kind of stuff actually. Completely the opposite of myself by the way. I tend to be a dramatic bitch and complain way too much when I am in pain or overwhelmed. Surprised that I got through childbirth without drugs but that was some animalistic other worldly shit. Anyway, my husband does not have a ripple in the dramatic part of life. Grateful I married him. For more ways then this, of course, but my oh my do I love his kind sweet way.
Which leads me to the literal fever part. He had been planning a day trip down to LA to finalize the design of our building for some time now so when the night before his trip he found me, his incredibly hot wife (literally and figuratively - wink wink) in bed with a fever of 102 - things shifted and he took pause on the trip and graciously put his nursing hat on and daddy day care lasted all week cause my fever didn’t go away for 6 days! 6 looooooooonnnggg incredibly uncomfortable painful days.
I won’t bore you with the details but I’ll just say that 4 days into it I learned that the fever was related to an infection in my tooth from a dental procedure I had earlier in the week with the worse insensitive, unprofessional asshole dentist I have ever ever met. I unfortunatly didn’t know this bit of information about him before I had the procedure. But I tend to always learn things the hard way. Anyway, with finally finding a wonderful doctor who FINALLY recognized that my fever was directly related to my tooth along with the help of some fierce antibiotics - I’m on the mend.
In celebration, I made a green pasta. Cause that’s what I wanted. Something green and nourishing and delicious. And I had a gorgeous bunch of mustard greens in my fridge that needed to be eaten before it wilted and this kinda sauce lends it's way perfectly to use up some greens in the crisper that need some love. 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.
Mustard Greens Pasta
- 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 whole grain 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.