Valleybrink Road | Recipes | Orecchiette with Lemony Mustard Greens | 1 lb dried orecchiette 1 large bunch of mustard greens 1/4 cup olive oil + extra for finishing the dish 3 garlic cloves, thinly sliced 1/2 tsp red chili flakes Zest and juice of 1 lemon 3 tablespoons raw pine nuts pecorino romano (yo.

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Orecchiette with Lemony Mustard Greens
Steps
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7
Description

Tangy, salty, and with a spicy bite, this pasta is an easy veggie focused weeknight dish you can whip up in under 30 min. If mustard greens are too bitter or strong for your taste, substitute in a bunch of kale and you will be good to go!

Get Started
Step 1

Bring a large pot of water to a boil over high heat and season generously with sea salt. Add the orecchiette and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. While the pasta is cooking, remove the ribs from the mustard greens and cut the leaves into thick strips. 

Next Step
2
Step 2

In a medium or large sauté pan, add the olive oil, garlic, and chili flake. Cook over medium heat until the garlic becomes tender and just starts to show a golden color.

Next Step
3
Step 3

Add the mustard greens, a generous pinch of sea salt, and some freshly ground pepper. With tongs, gently mix and turn the leaves, coating them with the olive oil and garlic. Cook until the greens soften, about 5 minutes.

Next Step
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Step 4

While the greens are cooking, toast the pine nuts in a small, dry skillet over medium heat, shaking the pan frequently, just until they start to turn a golden brown. Immediately transfer them to a plate.

Next Step
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Step 5

Once the greens are done, remove the pan from the heat. Add the lemon juice, lemon zest, and pine nuts. Taste. Season with more sea salt and black pepper if necessary.

Next Step
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Step 6

Once the pasta is finished, scoop out 1/2 cup of pasta water and set it aside. Then, drain the pasta. Add the pasta to the pan with the mustard greens and toss to combine. Start shaving pecorino romano on the pasta. Add a little pasta water. More cheese. Taste. Keep adding cheese until you get a creamy cheesy coating on the pasta. Season to taste. 

Next Step
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Step 7

Finish with a little fresh italian parsley, a final grating of pecorino romano, and a drizzle of high quality olive oil. Enjoy!

Done!
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Ingredients
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Shopping List
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  • 1 lb dried orecchiette
  • 1 large bunch of mustard greens
  • 1/4 cup olive oil + extra for finishing the dish
  • 3 garlic cloves, thinly sliced
  • 1/2 tsp red chili flakes
  • Zest and juice of 1 lemon
  • 3 tablespoons raw pine nuts
  • pecorino romano (you will add it to taste so just get a block of it)
  • chopped italian parsley for garnishing
  • sea salt
  • freshly ground black pepper