Mizuna Rigatoni
by Mob Kitchen
*chefs kiss*
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Ingredients
(feeds 4)
200g mizuna
4 cloves of garlic, peeled
400g rigatoni
1 red chilli, finely sliced
100g breadcrumbs
1 tbsp dried oregano
salt
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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