That all changed this week. I asked the universe for some clarity. I expressed in my own rambling, stressed out way - yes, to the universe - a promise. I promised that I would keep my eyes and ears open for clarity to come my way, so that when it did I could hear it loud and clear.
So, this clarity? Well, it’s not that I suddenly have The Answer. It’s more that I’ve been enlightened to the many wonderful possibilities that lie ahead of me. Instead of thinking that the source of my worry was confronted with an If-Then list of Choice A or Choice B, I’ve now been allowed to see that life rarely works that way. Rather, the seemingly binary choices I have before me are more like a piano piece, where each note represents a different option. If played correctly, the resulting tune will sound dull and cute at worst.
BORING. I don’t do dull. Cute? Maybe?
So now, the meal I’m about to share with you represents this “concerto.” It’s a twist on pasta and pesto. I recently awoke from a long-standing pasta hiatus that I didn’t even realize I was on. It’s cold out, and while necessary, sometimes salads just don’t leave you feeling as cozy and warm… grounded! ...as a good old bowl of noodles. The pesto here is bangin' with flavor. I was gifted this delightful bunch of Mustard Greens from Coto Family Farms, and I’ll be damned if I was going to eat another bowl of sauteed greens this week. It took me a minute to come up with, but I really wanted to use the greens in an unexpected way without losing what they're best known for- their kick!
With cozy pizzaz,
Just a few recipe notes I think you'll find important:
1. Do not be so silly as to think you can stick a plastic spoon into the food processor and actually miss the blade. Nope. It's not going to work.
2. If you do disregard the above suggestion, I take no blame for the annoying experience you'll have of "sifting" through the pesto to find the pieces of your spoon.
3. Yes, why yes indeed, this pesto is WORTH sifting the plastic pieces out of. An alternate option would be to start from scratch.
1/2 Bunch Mustard Greens (~ 5 large leaves)
1/2 Cup Pine Nuts + 1 Tbspn, lightly toasted
1/2 Pint Heirloom Cherry Tomatoes
1/4 Cup Thawed Green Peas
1/8 Cup Olive Oil + 1 Tspn
1 Small Lemon's Juice
1 Clove Garlic
1 Tspn. Nutritional Yeast
1/2 Tspn Salt
1/2 Tspn Black Pepper
1. Tear greens into pieces just small enough to fit into food processor. Pulse until course.
2. Add pine nuts, lemon juice, nutritional yeast, salt, and pepper. Process until course and combined.
3. Scrape bowl of the food processor. Process while drizzling olive oil until a paste is formed.
1. Toss halved tomatoes in 1 Tspn olive oil and sprinkle with salt.
2. Roast on a baking sheet at 400.
3. Check pan every 10 minutes and flip tomatoes.
4. Remove once they begin to blacken.
Toss Mustard Green Pesto over low heat with your favorite whole grain pasta, about 1 tablespoon pesto per serving. Add green peas until warmed. Top each serving with 1/4 cup Charred Tomatoes and 1 tablespoon toasted Pine Nuts.