Mizuna & Spaghetti Aglio e Olio

20180519_165238.jpgAnyone whose had this classic treat remembers it. Our recipe spices it up a bit with peppery mizuna fresh from the garden.

  • 6 oz fresh washed mizuna
  • 3 cloves garlic
  • 1 TBSP good olive oil
  • 1 TBSP butter
  • 6 oz angel hair pasta
  • fresh cracked black pepper
  • freshly grated parmesan cheese

Place a large saucepan with 1 1/2 quarts salted water to boil. Once you have a rolling boil, add angel hair pasta, broken in half and stir until all of the pasta is submerged. Boil for 5-6 minutes. In the meanwhile, use paper 20180519_165805.jpgtowels to dry the mizuna before sauteing. In a wide wok-style pan, heat olive oil and butter over medium heat until the butter is melted. Add garlic and saute 30 seconds until fragrant. Add mizuna and saute just 1 minute – just enough to barely wilt the leaves, you don’t want to overcook it; then immediately remove from the heat. When the pasta is tender use tongs to transfer the pasta into the mizuna/garlic pan – allowing some of the pasta water to transfer with the pasta (~2 TBSPs). Stir to combine the pasta and greens, then top with fresh cracked black pepper and parmesan cheese. Buon Appetito!20180519_170105.jpg

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