Step 1
Fill a large pot of lightly salted water and bring to a boil.

Step 2
While you’re waiting for the water to boil heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy. Stir in the garlic and continue to cook, stirring occasionally until fragrant. Add the mustard greens and cook until they turn bright green, about 1-2 minutes. Remove from the heat and stir in the lemon zest, lemon juice and pinch of salt.

Step 3
Add the pasta to the boiling water and cook until al dente. Drain (reserving 1/2 cup of the cooking liquid).

Step 4
Add pasta to the skillet with the pancetta and greens. Toss well, adding the reserved cooking liquid if need be. Season to taste with freshly grated parmesan cheese if using.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.