Mustard Green Pesto with Pasta
Created by Maria Reina • Bella Cucina MariaServes: 4 – 6 • Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Spring, Summer, Fall
Ingredients
- 1 bunch red mustard greens, stalks removed
- 1 cup Marcona almonds
- 1 large clove of garlic, roughly chopped
- 1/2 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground pepper
- 1 cup extra virgin olive oil
- 2 tablespoons grated Parmesan
- 1 pound curly shaped pasta
Instructions
Bring a pot of salted water to boil. Add the greens and blanch for 30 seconds. Remove to a strainer and cool under cold water. Gently squeeze the water into a cup and reserve. Roughly chop them. Bring water back to a boil and add pasta, cooking to al dente. Place the almonds, garlic, salt and pepper in a food processor and run for 30 seconds. Add the greens and process for 1 minute more. With the processor running, slowly drizzle in the olive oil and let it run until the pesto comes together. If pesto is too thick add a little of the reserved water to thin it out. At this point you can freeze the pesto for future use. If using right away, add the Parmesan and combine. Taste for seasoning. When the pasta is al dente, drain it, reserving a cup of the hot liquid. Place pasta in a bowl and add enough pesto to thoroughly coat the pasta. Use the pasta liquid to loosen up the pesto and make it creamy. Garnish with grated Parmesan and serve.