The Pleasures of Mustard

I spent most of the weekend cooking; and, since we are training for a race, much of it was pasta. Via Bon Appetit, I found a recipe for a mustard greens pesto that is really more of a summer dish, but lends a refreshing kick. Blend olive oil, pecans and garlic; add more oil and about four cups mustard greens; puree; season. They suggest preparing fusilli and shiitake mushrooms, the latter cooked in butter, sage and white wine.