Seven Days of Mustard Greens - Day 4

I wasn't sure what to expect from this recipe for Papardelle Over Wilted Asian Greens, since the greens aren't really cooked; the pasta and raw greens are tossed in a buttery, broth-based sauce. The results were yummy! For a variety of texture and color, I used Green Wave mustard, Chinese Hon Tsai Tai, and Red Rain Asian mustard. The flavor of the greens was sweet and bright with just a hint of spiciness. (I think the butter helped.) This definitely goes on the list of things to make again!