So easy and festive, you won’t believe it: Just chop up some seasonal greens and throw them into the boiling water at the very end of your pasta’s cooking time. The secret is the luscious garlicky mustard butter you toss with the pasta and greens to give the dish its intensely luscious flavor. Get ready to serve up some heart-loving, mineral-rich goodness with this simple Summer Greens Pasta.
1 stick organic butter or to taste (some folks find this amount to be too much)
2 tablespoons Dijon or country-style mustard
2 cloves garlic
2 tablespoons parsley, finely minced
2 tablespoons finely snipped chives or minced scallions
Sea salt and freshly ground pepper, to taste
3/4 pound pasta of your choice
4 cups assorted fresh greens, well-washed, and coarsely chopped. These may include Swiss chard, spinach, turnip greens, broccoli rabe, curly mustard, collards, or whatever is fresh
1. Allow the butter to soften, then blend with mustard.
2. Remove skin from garlic, chop coarsely, and pulverize in a mortar with a pinch of salt. Add parsley and chives and continue to pulverize for a little while to allow flavors to be released.
3. Combine garlic-chive mixture with mustard butter and add a few grinds of pepper.
4. Bring a large pot of salted water to a rolling boil and add pasta. Cook according to package directions and in the last couple of minutes of cooking, add the greens. When done, drain pasta and greens in a colander, then place in a large heavy-bottomed skillet.
5. Heat pasta and greens over medium heat with the prepared butter, tossing until well-coated. Be sure not to allow the butter to brown. Serve hot.
Inspired by The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 1985).