Pesto:
1-1/2 c lacinato kale, roughly chopped and blanched
1/2 c mustard greens (or less, depending on level of spice desired), roughly chopped and blanched
1/3 c toasted pecans
2 cloves of garlic, blanched for 1 minute
1/4 c Hillsborough Cheese Co farmer's cheese, cubed
2 T Parmesan, grated
Kosher salt, to taste
1/2 to 1 c olive oil

Blend everything but the oil in the food processor. Slowly drizzle in the first 1/2 c and then check the consistency and flavor and scrap down the sides if the bowl. Continue adding oil and salt until satisfied.
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Egg pasta:
2/3 c AP flour
1 egg
Kosher salt, to taste

Pulse flour and salt in food processor for a few seconds. Add egg and pulse until dough comes together and pulls away from sides of bowl. Remove from bowl, knead a few times and wrap in plastic. Refrigerate 30 minutes before rolling out and boiling in salted water for 2 minutes. Assemble by draining and moving to a sauté pan along with 1/2 c of the cooking water and a good amount of the pesto. Cook on medium heat until sauce thickens and coats pasta well. Serve with a sprinkle of Parmesan or crumble of farmers' cheese.

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