Pasta with Mustard Greens & Pancetta

Pasta with Mustard Greens & Pancetta

This quick pasta starts and ends in the skillet. It's flavorful with a zesty bite from the mustard greens, salty note from the pancetta and a healthy pinch of lemon zest to tie it all together. Taylor is a big fan of mustard greens and bacon paired together and we had some good quality pancetta on hand so I used that instead. However, bacon works just fine too and for my vegetarian friends out there, try topping this with toasted sunflower seeds mixed with a pinch of sea salt and smoked paprika for a "smokey" flair. I bet that'd be pretty darn delicious. This meal tastes best with a glass of red wine and some good company to share the feast with. Grab a fork!

Pasta with Mustard Greens & Pancetta

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 4

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 pound pancetta or thick cut bacon, diced
  • 2 cloves of garlic, minced
  • 1 bunch of mustard greens, thinly sliced
  • grated zest of 1 lemon
  • 2 Tablespoons lemon juice
  • pinch flakey sea salt
  • 12 ounces spaghetti
  • freshly grated parmesan cheese (optional)

Preparation

  1. Fill a large pot of lightly salted water and bring to a boil.
  2. While you're waiting for the water to boil heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy. Stir in the garlic and continue to cook, stirring occasionally until fragrant. Add the mustard greens and cook until they turn bright green, about 1-2 minutes. Remove from the heat and stir in the lemon zest, lemon juice and pinch of salt.
  3. Add the pasta to the boiling water and cook until al dente. Drain (reserving 1/2 cup of the cooking liquid).
  4. Add pasta to the skillet with the pancetta and greens. Toss well, adding the reserved cooking liquid if need be. Season to taste with freshly grated parmesan cheese if using.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary

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