Name: Spaghetti with creamy mustard greens (leaf) pesto recipe by Sabina Saby Tamang at BetterButter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: Half packet (small) of Spaghetti; 500gms of Mustard greens (leaf) roughly diced (without the stems); a quarter cup of grated cheddar cheese; a handful of Salty peanuts- plain peanuts work as well; Half clove of Garlic peeled and chopped; 1 tsp Vegetable oil or extra virgin oil; Salt; Water; a Sprig of fresh mint/pudina for garnish

ABOUT Spaghetti with creamy mustard greens (leaf) pesto RECIPE

I took inspiration from the master chef himself- Jamie Oliver's mint pesto sauce, where I have used mustard greens (leaf) or as we refer to it in Nepali as 'Rai ko saag' instead of mint to make the pesto which I thought would make a healty and tasty spaghetti dish. I hope you will enjoy the flavors! #foodrevolutionday2016 #jamiesitalianindia #betterbutter

Ingredients Serving: 1

Half packet (small) of Spaghetti
500gms of Mustard greens (leaf) roughly diced (without the stems)
a quarter cup of grated cheddar cheese
a handful of Salty peanuts- plain peanuts work as well
Half clove of Garlic peeled and chopped
1 tsp Vegetable oil or extra virgin oil
Salt
Water
a Sprig of fresh mint/pudina for garnish

Instructions

Boil water for the spaghetti- add a drop of oil and pinch of salt into the water. Boil till spaghetti is 'al dente' or well cooked.
Once the spaghetti is cooked, strain and leave it aside to cool.
To make the mustard greens (leaf) pesto firstly bash the garlic in the pestle and mortar and add a pinch of salt.
Add the mustard greens and peanuts, ground to a paste. Then add a tsp of oil and a splash of water to make it more runny.
Add the grated cheese and continue to pound till mixture is smooth.
Put the spaghetti into the mortar and mix well with the mustard green pesto.
Put it on a platter and garnish with a sprig of mint and sprinkle with some grated cheese.

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