Mizuna Rigatoni 
by Mob Kitchen

*chefs kiss*

From the Pot 




(feeds 4) 

200g mizuna 
4 cloves of garlic, peeled
400g rigatoni 
1 red chilli, finely sliced 
100g breadcrumbs 
1 tbsp dried oregano 
olive oil 
parmesan to serve 

Step 1

Bring a large pan of salted water to the boil. Add the mizuna and garlic cloves to the pan and cook for 5 minutes. 

Step 2

Blend the cooked mizuna and garlic until a thick paste forms. 

Step 3

Cook the rigatoni in the mizuna water. 

Step 4

Whilst the pasta is cooking, fry the chilli in some olive oil. Remove from the pan and add the breadcrumbs and oregano. Fry until golden brown. 

Step 5 

Drain the pasta and add the mizuna and garlic paste to the pan. Add a splash of pasta water and mix well to emulsify. 

Step 6

Plate up. Sprinkle breadcrumbs and chilli on top of the pasta. Then add a sprinkle of parmesan. *chefs kiss*

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