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Sautéed Mizuna with Orecchiette

Ingredients

At a glance
Cuisine
Italian
Japanese Cuisine
Main Ingredient
Pasta
Cheese
Herbs
Cooking Method
Sautée
Difficulty Level
Easy
Tidings Eats
Vegetarian
Pasta
White Wine Match
Serves
4

3/4 lbs dry orecchiette pasta

1 tsp salt

1/4 cup extra-virgin olive oil

1 lb mizuna, bare stem ends trimmed off and yellow or bruised leaves discarded, coarsely chopped

1/4 tsp dry, hot red chilies, crushed

1/2 cup grated parmesan cheese

Method/Steps

1. In a large pot set over high heat, bring about 4 litres of water to a boil. Add salt and pasta; cook, uncovered, until tender, up to 10 minutes or see package directions.

2. Place a large pan over high heat and add oil. When oil is hot, add mizuna. Stir leaves until wilted, about 2 minutes.

3. Drain pasta and pour into a wide bowl. Add mizuna and stir pasta well. Sprinkle with chilies and cheese; stir.

Wine and Spirits Match

Enjoy with Pinot Grigio.