This is a variation on a common theme: pasta, pungent greens, and a strong hard cheese. The original recipe called for argula, which I couldn’t find at the megamart, but they did have a bag of pre-washed and cut mustard greens, which substituted nicely. Paired with some good bread and a substantial salad this is a very nice meal.

Items
  • 1 pound penne, fusilli, or other dried pasta with a similar shape
  • 3Tb olive oil and 3Tb butter
  • 8 cups mustard greens, rinsed and roughly chopped
  • 3 cloves of garlic, minced
  • 3 oz pecorino-romano cheese, finely grated
  • 2TB peppercorns, toasted (if possible), freshly ground
  • salt to taste
Method
  1. Cook pasta according to packet directions until al dente.
  2. While pasta is cooking, heat butter and olive oil in a small bowl in the microwave until butter is melted. Add garlic, and combine. Set aside.
  3. Toast the peppercorns if possible until they start to pop in the pan a little. Grind them, and add to the garlic and oil mixture.
  4. Heat a large chef’s pan or sautee pan over medium-high heat, and add a little olive oil. Add the greens and stir them frequently. If you don’t have enough room, don’t worry, as the greens will cook down and you can add more. Add a little kosher salt to the green to help release water from them. Cook the greens until they’re bright green and somewhat tender. Don’t overcook them.
  5. Before draining the pasta, reserve 1cup of the cooking water. Drain the pasta and return to the pan.
  6. Add the oil/garlic mixture and toss to coat. Add the cheese, then the greens, stirring to combine each time. Season with salt to taste. Add a little of the reserved pasta water if the dish looks too dry.
  7. Serve topped with more grated cheese if desired.