Ingredients

• 1 bunch curly mustard greens, washed, stems removed, chopped

• ½ cup Italian parsley

• Juice and zest of 1 lemon

• 4 garlic cloves

• ½ cup good olive oil

• ½ cup toasted walnuts

• 1 tsp stoneground mustard

• 4 oz cream cheese, room temperature

• 1 pound pasta of choice

• 1 tsp salt

• Pepper to taste

• Grated parmesan cheese for garnish

Directions

1. Prepare pasta according to package instructions for al dente pasta in salted water. Drain, reserving 1 cup of the pasta water, and set aside. Preheat the oven to 350 F

2. In a food processor or blender, process the greens, parsley, walnuts, garlic, lemon zest, and lemon juice. Allow the mixture to sit for 5-20 minutes. The longer this sits, the stronger the mustard flavor is created.

3. Add the salt, and slowly stream the olive oil while blending until the mixture resembles pesto

4. Blend in the cream cheese and ¼ cup of the pasta water. Add more pasta water to thin the sauce.

5. Toss the sauce and the pasta in a baking dish. Top the pasta with cheese, and enjoy!