Pasta with Mustard-Green Pesto, Walnuts, and Raisins

Name: Pasta with Mustard-Green Pesto, Walnuts, and Raisins
Yield: Serves 6 to 8 as a first course
Ingredients: ¼ cup golden raisins; 1 tablespoon balsamic or sherry vinegar; 1 tablespoon balsamic or sherry vinegar; 1 tablespoon water; 6 ounces large Japanese red mustard leaves (at room temperature); ½ teaspoon kosher salt; 1 small garlic clove, sliced; ½ cup toasted walnuts; 3 tablespoons boiling water; 6 tablespoons olive oil; 1 pound Italian imported pasta shells, farfalle, or twists; 1 pound Italian imported pasta shells, farfalle, or twists; Salt and pepper; Salt and pepper

Preparation info

Serves
6 to 8
as a first course

Difficulty
Easy

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,

Ingredients

Starter
Vegan
Gluten-free

Ingredients

Method