Add the cheese. With the motor running, add ½ cup of oil a little at a time until the mixture is well blended, but not completely smooth. (You want a bit of texture from the nuts and greens to remain.)


inspiration


Heat the butter and 2 tablespoons oil in a large nonstick pan over medium-high heat. Add the polenta slices. (You can use the precooked polenta that comes out of a tube, or if you cooked some from scratch, spread it out ½-inch thick on a baking sheet and refrigerate until sliceable.)


Don’t try to move the polenta slices until they’ve browned on the bottom side. You’ll know that’s happened when they dislodge easily. Use a spatula to flip them over and brown the other side.


Plate two slices per person, with the garlic mustard pesto spread on top. Serve hot or at room temperature.


Tip: If you want to keep this pesto in the refrigerator for up to a week or in the freezer for up to six months, blanch the garlic mustard greens in boiling water for 20 seconds, then immediately run them under cold water or dip them in an ice bath. Squeeze out as much water as you can, then proceed with the recipe. Tis blanching step prevents the pesto from losing its bright green color and turning brown in cold storage.


Simple Supper Garlic Mustard Pasta


Yields: 4 servings


Tis is a simple, but satisfying one-pot meal that comes together in about 20 minutes total. You can embellish the recipe with additional ingredients such as chorizo sausage or pine nuts, but it’s really not nec- essary. Sometimes simple is best.


1 lb penne pasta 1 lb garlic mustard leaves and shoots, washed and coarsely chopped (ideally, you’re using garlic mustard at the stage where the stems are still tender and the flowers are either budding or just starting to open)


4 garlic cloves, peeled 1 to 2 medium-hot red chili peppers (pepperoncini), stems and seeds removed


¼ cup plus 1 Tbsp extra-virgin olive oil, divided (use your best as this is one of the main flavors of the sauce)


Salt to taste ½ cup Parmesan or Romano cheese, freshly grated (again, use the best you’ve got) Freshly ground black pepper


Bring a large pot of water to a boil. Add the penne and set a timer for seven minutes.


While the pasta is cooking, prep the other ingredients: wash and chop the garlic


mustard, mince the garlic or put it through a garlic press, chop the chili peppers.


Aſter seven minutes, add the garlic mus- tard to the pasta in the pot and cook until the pasta is al dente, usually about five minutes more.


Scoop out a ladleful of the pasta cooking water and set it aside. Drain the pasta and garlic mustard in a colander. Return the pot to the stove over low heat.


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Add 1 tablespoon of the olive oil to the pot along with the garlic and chili pepper. Cook, stirring constantly, for 1 minute. Return the reserved pasta cooking water and the drained pasta and garlic mustard greens back to the pot. Raise the heat to medium and cook, stirring, for a minute or two until the liquid is mostly evaporated or absorbed. Remove from the heat, then stir in the remaining olive oil and salt. (Go scant on the salt because the grated cheese you’ll be adding is salty.)


Serve hot with freshly grated cheese and freshly ground pepper.


Other wild edibles you can use in this recipe include any leafy greens, as well as the leaves of any wild garlic species.


Recipes and photos from Te Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles. Reproduced by permission of Te Countryman Press. All rights reserved.


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