Pasta with chopped spring pesto

Pasta with Chopped Spring Pesto Ingredients: Pasta Walnuts Garlic greens Cheese Oregano Raabs Lemon Lettuces (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Finely grate the cheese.

- Pick the oregano leaves from the stems. Discard the stems.

- Quarter and de-seed the lemon.

- Place the lettuces in a salad bowl.

- Heat a large pot of generously salted water (like seawater) to the boil on high.

2) Toast the walnuts and raabs: - Add walnuts to a small saute pan on medium heat. Toast, stirring regularly, until aromatic and a few shades darker, about 10 minutes.

- Transfer to a cutting board and return pan to medium-high heat. Add 2 teaspoons olive oil and, when hot, add raabs and cook until deeply browned, about 4 minutes. Transfer to board with walnuts.

3) Cook the pasta: - Add pasta to boiling salted water and cook for XXXXXXXXX minutes. Drain, reserving 1/2 cup of the cooking water. Return pasta to pot with reserved cooking water.

4) Make the pesto: - While the pasta cooks, add the oregano leaves and garlic greens to the cutting board with the toasted walnuts and charred raabs. Chop everything moderately finely, into a chunky sauce consistency.

5) Finish the dish: - To cooked pasta, add chopped pesto, a generous glug of olive oil, and the juice of 2 lemons.

Stir well to combine, then cook over medium heat until liquid reduces to a sauce consistency. Taste and add more salt if necessary. Remove from heat and stir in grated cheese.

- Dress salad with olive oil, salt, pepper, and the juice of the remaining lemon wedges.

- Divide pasta between 2 dishes. Serve salad alongside. Enjoy!