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 cauliflower (found in the back of the fridge - optional but makes a nice creaminess)
2 bay leaves
1/2 cloves garlic
1/4 c olive oil
Piece of bottarga, optional
Bring a big pot of salty water to a boil. Drop the greens, cauli, and bay leaf. Cook for 10 minutes until all soft. Drain.
Add the veg and garlic to a blender. Blend then stream in the oil while the blender is running on low. Taste for salt.
Cook the pasta until al dente. Toss pasta with sauce. Loosen with a bit of pasta water.
If using firm bottarga, then use a micro plan to shave on top. Ours is very soft so it was sliced thin on top of the pasta. If you don't have bottarga, the pasta is still great without it.