A dish for lovers of bitter greens. The recipe calls for toasted nuts: if you need to toast nuts, spread them on a baking sheet and bake at 350ºF until they begin to color, about 8 to 10 minutes.

1/4 c (golden) raisins, or other dried fruit, chopped if large
1 T balsamic or sherry vinegar
1 T water
1 bunch mustard greens
1/2 t salt
1 or 2 garlic cloves, sliced
1/2 c toasted, chopped walnuts
3 T boiling water
6 T olive oil
3 – 4 c dried pasta–shells, farfalle, penne…
salt and pepper, to taste

1. Combine raisins, vinegar, and 1 T water in a small saucepan and bring just to a boil. Take off heat and cover. Let stand while preparing other ingredients. Set a large pot of salted water to boil for the pasta.

2. Thoroughly rinse mustard greens. Separate mustard leaves from stems. Reserve three leaf halves for garnish.

3. In a food processor, combine mustard leaves, the 1/2 t salt, garlic, and half the nuts. Drip the boiling water evenly over all. Cover at once and process to a coarse purée, scraping down sides of processor bowl as necessary. With motor running, gradually add oil or just add oil all at once and process.

4. Cook pasta in the boiling salted water until al dente or to your preference. Meanwhile, cut reserved three mustard green leaves into a thin chiffonade (roll into tight cigars and cut crosswise).

5. Drain pasta well. Put into a large serving bowl, or put back into pot. Toss with pesto. Season with salt and pepper. Sprinkle raisins over. Top with walnuts and mustard greens chiffonade. Serve.