Pasta with Mustard Green Pesto Walnuts and Raisins

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Pasta with Mustard Green Pesto Walnuts and Raisins

 

1/4 cup golden raisins soak for 5 minutes in warm water to plump

1 tablespoon balsamic or sherry vinegar

1 tablespoon water

6 ounces Japanese red mustard leaves, or other bitter green, 1 large bunch

1/2 teaspoon kosher salt

1 small garlic clove, sliced

1/2 cup toasted walnuts

3 tablespoons boiling water

6 tablespoons olive oil

1 pound pasta shells, farfalle or twists

salt and pepper

 

Combine the raisins, vinegar and 1 tablespoon of water in a very small saucepan

and bring to a boil. Cover and turn off the heat. Let stand while preparing

other ingredients.

Cut mustard leaves from the ribs to make 2 halves. Rinse and dry. Reserve 3 leaf

halves for garnish. Discard ribs.

In a food processor, combine leaves, salt, garlic and 1/4 cup of the nuts.

Drip the boiling water evenly over the ingredients. Immediately pulse to a

coarse puree, scraping down the sides several times. With motor running,

gradually add oil.

Cook the pasta in salted boiling water until al dente, tender but firm to the

bite. Meanwhile, cut reserved mustard leaves into very thin strips. Chop

remaining 1/4 cup of walnuts.

Drain the pasta and toss with mustard leaf pesto. Season with salt and pepper.

Sprinkle raisins over the pasta. Top with walnuts and mustard leaf slices.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to

brown. Stir occasionally. Be careful not to scorch them.