Pasta With Mustard-Green Pesto, Walnuts and Raisins

Pasta With Mustard-Green Pesto, Walnuts and Raisins
1/4 cup golden raisins
1 tablespoon balsamic or sherry vinegar
1 tablespoon water
6 ounces (1 large bunch) Japanese red mustard leaves (or other bitter green)
1/2 teaspoon kosher salt
1 small garlic clove, sliced
1/2 cup toasted walnuts
3 tablespoons boiling water
6 tablespoons olive oil
1 pound Italian pasta shells, farfalle or twists
Salt and pepper
Combine the raisins, vinegar and 1 tablespoon of water in a very small saucepan and bring to a boil. Cover and turn off the heat. Let stand while preparing other ingredients.
Cut mustard leaves from the stalks to make 2 halves. Rinse and dry. Reserve 3 leaf halves for garnish. Discard stalks.
In a food processor, combine leaves, salt, garlic and half of the nuts. Drip the boiling water evenly over the ingredients. Immediately pulse to a coarse puree, scraping down the sides several times. With motor running, gradually add oil.
Cook the pasta in salted boiling water until al dente. Meanwhile, cut reserved mustard leaves into very thin strips. Chop remaining walnuts.
Drain the pasta and toss with mustard leaf pesto. Season with salt and pepper. Sprinkle raisins over the pasta. Top with walnuts and mustard leaf slices.
Serves six to eight.
"Vegetables from Amaranth to Zucchini" by Elizabeth Schneider (2001 William Morrow, $60)