The greens are cooked with the pasta in this recipe. Make sure your pot is big enough to handle both. You could also cook the greens in the water first, remove with tongs to drain and then cook the pasta. The cooking time for the greens is to your preference.
1 stick butter, softened (or less, say 6 T)
2 T Dijon or country-style mustard
2 gloves garlic, finely minced
2 T parsley, finely minced (or basil, cilantro or a mix)
2 T scallions, finely minced
salt and pepper, to taste
3/4 lbs, pasta, your choice (3 c dried)
4 c assorted fresh greens, well-washed, (stemmed), coarsely chopped
1. Blend softened butter with mustard.
2. If you have a mortar, put the finely minced garlic, herb(s) and scallions in it with a pinch of salt and pulverize it. Otherwise, sprinkle them with salt and keep chopping, occasionally squishing them with the broad side of the knife. When you’re done, combine with butter-mustard and some pepper. Set aside.
3. Bring a large pot of salted water to a boil. Add pasta. Cook according to package directions. At the halfway mark or so, add the greens, pushing them down in to the water. You’ll probably need to bring the water back to the boil. Cook until the pasta is al dente. Drain contents in a colander.
4. Gently melt butter mixture in a large skillet. Add pasta and greens, tossing until well-coated and heated through. Try not to let the butter brown. Serve hot.