Green Sauce Pasta
1 large bunch of stemmed kale, collards, spinach, dandelion greens, or chard
1/2 cup of olive oil
1/2 cup of grated parmesan
1/4 cup of shelled pistachios
1 clove of garlic
Salt and the juice and zest of a lemon
Your favorite pasta
Bring a large pot of well-salted water to a boil over high heat. When the water is boiling, add 1 large bunch of stemmed kale, collards, spinach, dandelion greens, or chard and cook until bright green and wilted – about 1 minute.
Using tongs add the wilted wet greens to a blender, and don’t drain the water. Blend the greens with 1/2 cup of olive oil, 1/2 cup of grated parmesan, 1/4 cup of shelled pistachios, 1 clove of garlic, salt and the juice and zest of a lemon.
Using the same water you used to wilt the greens, boil your favorite pasta until al dente. Drain and then add the pasta back to the empty pot along with the green sauce, stirring to coat.
Season to taste and add a glossy coat of olive oil and some freshly grated parmesan to serve.