In the Kitchen: Linguine with Wild Greens Pesto, Lambs Quarters and Fresh Mozzarella

I made this delicious (& titularly wordy) pasta for dinner the other night using freshly harvested lambs quarters (amazingly, considered a weed by some!), our homemade pesto and fresh mozzarella. So good! Enjoy!

Linguine with Wild Greens Pesto, Lambs Quarters, and Fresh Mozzarella

Linguine with Wild Greens Pesto, Lamb’s Quarters and Fresh Mozzarella
Serves 2

8oz linguine
butter
4oz or about a quart of fresh lambs quarters or other mild greens
1 large ball of fresh mozzarella, cut into 1/2 inch cubes
white wine or water from cooking pasta
1/3 cup pesto
grated parmesan
salt and freshly ground pepper to taste

1. Boil water for pasta. Cook linguine. Drain, reserving a little of the cooking water if not using wine.
2.  In the meantime, heat a large skillet and saute the lambs quarters in a little butter, or steam saute with water. Add a bit of white wine or pasta cooking water if the pan gets dry. Cover the skillet, so that the greens steam.
3. Add the cooked pasta and pesto. Toss. Add mozzarella and stir to combine. Let cook a minute or so longer so that the mozzarella begins to melt. Season with salt and pepper as necessary. Top with grated parmesan. Other herbs or olives or fresh chopped tomatoes would be great in here too!

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