Okay, this one uses the unusual parts.
1 bunch spinach or other greens
tops from 1 or 2 bunches of carrots
leaves from 1 bunch of radishes
1 small bunch cilantro, chopped
handful of dill
4 celery leaves
1 cup yogurt or sour cream
1 tablespoon olive oil
1 jalapeño, seeded and chopped
1/4 white onion, thinly sliced
salt
1/4 lb. spaghetti or linguini
1/2 cup pine nuts
crumbled feta cheese
Sort the greens, wash and chop them coasely.
Pour yogurt into a fine mesh strainer to drain.
Heat a large pot of water for the pasta.
Heat oil in a skillet. Add the chile and onion and cook over medium heat, stirring occasionally until the onion is translucent. Add the greens, with water clinging to their leaves. Sprinkle with 1 teaspoon of salt. Cook until greens are wilted. Turn with tongs while cooking.
Purée cooked greens with the drained yogurt, the keep on low heat to warm the mixture. Do not get too hot.
Cook the pasta in the water, drain.
Toast the pine nuts in a small skillet until golden.
Add past to sauce, toss, add salt to taste. Scatter the cheese and pine nuts over the top.
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