Make Do Pasta

Studio Lunch Make Do Pasta

Today, the only vegetable we had in the fridge was mustard greens. The initial plan was to make a risotto, but when there was no rice, it became pasta. Studio Lunch is very much about pivoting based on what's around. We also had some very special bottarga. Nadia always brings bottarga from Egypt. It's the best bottarga I've ever had. It's lightly cured, soft and custardy, not firm like most others.

1 lb bucatini
1 bunch mustard greens
5 florets...

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