Mustard Greens and Nduja Pasta

Ingredients

• 300 Mustard Greens, stems removed, leaves roughly torn
• 400 Rigatonior use penne or fusilli
• 120 g Nduja, skin removed if casedor use 80g chorizo, finely diced
• 4 cloves Garlic, thinly sliced
• 3 tbsp Olive oil
• 1 Lemon, zested and juiced
• 1 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground

Contains: mustard.

Method

1. Bring a large pan of heavily salted water to a rolling boil. Cook the rigatoni according to the packet instructions until al dente. Before draining, ladle out 200ml of the starchy pasta water and set aside.About 12 min
2. While the pasta cooks, heat the olive oil in a large, wide frying pan over a medium heat. Add the sliced garlic and cook for 1–2 minutes until pale golden and fragrant — do not let it brown.About 2 min
3. Add the nduja to the pan and break it up with a wooden spoon. It will melt quickly into an orange-red oil. Cook for 2 minutes, stirring, until the fat has fully rendered and the mixture is sizzling.About 2 min
4. Add the torn mustard greens to the pan in two or three batches, turning them through the nduja oil with tongs. Pour in 100ml of the reserved pasta water and let the greens wilt down fully over a medium-high heat, about 3 minutes. Season with black pepper.About 3 min
5. Drain the pasta and add it directly to the frying pan. Toss vigorously over the heat, adding more pasta water a splash at a time until you have a loose, glossy sauce that clings to the rigatoni. Add the lemon zest and juice, toss once more, and taste for salt.About 2 min
6. Divide between four warmed bowls and serve immediately.