Hopefully I’m getting this pasta recipe to you before you’ve used up all of that Mustard Braising Mix from last week’s CSA box.
The pasta recipe is below. We also had Weekday Grilled Chicken, and an avocado, chick pea and cilantro salad with lime.
• Pasta with Baby Mustard Greens, Lemon and Cream •
1/2 lb of your favorite shape of pasta (we used mezze rigatoni)
2 tablespoons butter
a couple of glugs of olive oil
2 cloves of garlic, thinly sliced
5 big handfuls (about a salad spinner full) of baby mustard greens (or mustard braising mix) washed and dried
a few pinches of lemon zest
1/4 cup heavy cream
salt and pepper
parmesan for sprinkling
Bring a large pot of salted water to boil for the pasta. While the pasta cooks, melt the butter with the oil in a large skillet. Add the garlic to the skillet and sautée until soft. Add the mustard greens and stir frequently until they are wilted but still bright green. Add the lemon zest and cream and simmer until thickened slightly. Remove from heat and season with salt and pepper.
When the pasta is al dente, drain and add it to the skillet with the greens. If you have a sieve-spoon you can scoop the pasta directly into the skillet, a bit of pasta water enhances the dish. Dribble a bit more olive oil over the pasta and invert the contents of the skillet into a bowl or serving dish, so that the greens and sauce (more or less) top the pasta. Serve right away with freshly grated parmesan cheese.