Mustard greens pasta

Week before last we had a lovely bunch of mustard greens in the the CSA.  Greens and pasta are great together, and I found this recipe and thought it would be good to adapt since I had three links of this chicken kale sausage (that I bought on sale) to use up.

Here's how I put it together for two servings:
Ingredients
6 oz pasta (I used farfalle)
3 links chicken kale sausage, sliced (you could use 8 oz of whatever sausage you like.  If it's raw, crumble and cook it before adding to the pasta)
1 yellow onion chopped
2 garlic cloves, minced
1 bunch mustard greens, chopped (stripped out any large stems)
2 oz (1/2 cup) grated parmesan
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red chile flakes (if you're not using hot Italian sausage)
2 tbs half and half
2 tbs pasta water or chicken broth

Process:
Cook pasta in hot salted boiling water until al dente - drain and reserve pasta water.  I

Heat a 5 qt dutch oven over medium heat. Add 1 tsp of olive oil and then chopped onion, cook 4-5 minutes until tender.  Add chopped garlic and chile flakes, saute 1-2 minutes.  If you're using raw sausage, you could add it at this point and saute until cooked.

Add greens onion/garlic mixture, saute until wilted and tender 2-5 minutes. (if you're using cooked sausage, add it at this point and heat).  Season with salt and pepper. 

Stir in half and half, cheese, pasta water or chicken broth and cooked pasta. Heat until cheese melts.

Serve on two plates or pasta bowls, sprinkle with additional grate parmesan.

Some pics - chopping and washing the greens:

Sausage and greens mixture:

 Plated up!

Would also be good with some toasted pine nuts!!