Pasta with Mustard-Green Pesto, Walnuts, and Raisins

Preparation info

  • Serves

    6 to 8

    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A curious and delicious dish for lovers of bitter greens. The mustard leaves, sprinkled with boiling water and pureed, keep their strong herbal scent and sharp flavor—which are then reinforced by the raw mustard filaments. Curly egg noodles can replace Italian pasta. If the nuts need to be toasted, spread them in a pan and bake at 350°F until they just begin to color and their husks split, 8 to 10 minutes. Then rub lightly in a towel to remove loose husks.



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