Mustard Greens Pesto

Cheese tortellini, sun-dried tomatoes, and macadamia nuts, tossed in mustard green pesto and parmesan cheese:

Recipe for mustard green pesto from MA`O Farms website:

3 Cups loosely packed mustard greens
½ Cup macadamia nuts
¼ Cup Parmigiano Reggiano cheese, grated
¾ Cup extra virgin olive oil

Place mustard greens, nuts, Parmigiano Reggiano cheese in food processor. Pulse 3 times, in a stream add oil while machine is whirling. Add salt and pepper to taste. Stop when oil is incorporated.

Uses: In pasta or topping for grilled meats and vegetables.

This recipe courtesy Holly Hadsell El Hajji and Les Dames d’Escoffier

Assembling the rest of the ingredients (from Willie and me):

Cook pasta as directed. We used the Barilla Three-Cheese Tortellini that came in the family-size bag. In the last few minutes, throw a big handful of sun-dried tomatoes in the boiling pasta water to rehydrate them. Drain pasta and sun-dried tomatoes. Toss both in half of the yield from the mustard greens pesto recipe, or about one cup. Top with diced macadamia nuts and grated Parmiggiano Reggiano cheese. Serves four.