Pasta with Mustard Greens and Pancetta

Winter

〰️

Winter 〰️

Not sure how to use mustard greens? This pasta dish is the perfect place to start. Their peppery bite balances beautifully with the richness of crispy pancetta and the creaminess of Parmesan. A simple, satisfying way to bring something new to the table.

Ingredients:

• 1 tbsp olive oil

• 200g diced pancetta (or thick-cut bacon, or crumbled Italian sausage)

• 2 garlic cloves, minced

• Pinch of red pepper flakes (optional)

• 1 bunch red mustard greens (about 4–5 leaves), thinly sliced

• 1 lemon, zested and juiced

• 300g spaghetti

• ¼ cup grated Parmesan cheese

• Salt and pepper, to taste
  

  Method:

• While the pasta cooks, heat olive oil in a large pan over medium heat. Add pancetta (or substitute) and cook until crispy.

• Add garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant.

• Stir in the mustard greens and cook for about 2 minutes, until wilted and vibrant green. Remove from heat and add lemon zest and juice.

• Add the drained pasta to the pan along with about ½ cup of the reserved pasta water. Toss to combine.

• Sprinkle in the Parmesan and stir until a glossy sauce forms, adding more pasta water as needed to loosen the sauce.

• Season with salt and pepper to taste. Serve immediately.

Vegetarian Variation:

Swap pancetta for 1 can of chickpeas. Rinse, drain, and dry thoroughly. Sauté chickpeas in olive oil with ½ tsp smoked paprika and ½ tsp Italian seasoning until crispy. Proceed with the recipe as above.