¼ cup extra-virgin olive oil, plus more for serving
2 teaspoons lemon juice
2 tablespoons creamy ricotta cheese
¼ cup cream – add to get the right consistency
Freshly ground black pepper, to taste
salt, to taste
½ pound pasta
¾ cup coarsely grated Parmigiano- Reggiano
Put a large pot of generously salted water over high heat, and bring to a boil.
When water is boiling, add tsunga/mustard greens leaves, and for about 3 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.)
Add ricotta cheese, lemon juice and oil to the blender, add a splash of hot cream to get the blender going. Blend into a thick green purée and chose the consistency you like. Taste, and adjust seasoning with salt and pepper.
Add pasta to the still-boiling water, and cook to al dente. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot.
Add the tsunga/mustard greens purée, about 3/4 of the grated cheese. Toss until all the pasta is well coated and bright green, adding another splash of cream if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.