Pasta with lettuce in mustard sauce

On hot summer days when one craves for something light yet yummy for supper, what better option can there be other than pasta. Pasta can be cooked in continental, Chinese, or Indian style – the only thing we have to take care of is to know which combinations blend well with each other. I will write about one recipe I make, when not cooking soup for supper. So, today’s recipe is a pasta combination with lettuce/cabbage leaves/spinach in mustard sauce.

You will need: pasta, lettuce/cabbage leaves/spinach, mustard powder, fresh cream, lemon/white vinegar, white oil/olive oil, salt, and sugar.

How to prepare:
Boil one cup pasta with enough water and salt as per taste for 10 minutes or till soft. Drain excess water from the pasta, pour cold water, drain again, and keep pasta aside.

Wash and dry lettuce, quarter in stripes. If lettuce is not available, use tender leaves of cabbage or spinach. Keep aside.

In a bowl, mix two tspoons of mustard powder (I use Wakefield’s), two scoops of fresh cream (malai), the juice of one lemon (or white vinegar), one tbspoon white oil or olive oil, and salt and sugar as per taste. Whip the ingredients for some time till well mixed and frothy. This is the sauce.

Now, in another bowl combine pasta and the greens. Pour the sauce. Mix lightly with a wooden spoon.

Garnish with orange wedges or grapes.

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