A striking, monochromatic green pasta dish loaded with komatsuna. Developed as a healthy diet meal, this recipe features the richness of butter and parmesan cheese, with the sweetness of komatsuna infused into the noodles. Its surprising appearance and delicious taste make it recommended even for those who usually dislike komatsuna.
Ingredients
Main Ingredients (2 servings)
- Spaghetti 240g
- Komatsuna 5 bunches
- Bouillon 400cc
- Butter 80g
- Parmesan Cheese 2-3 tbsp
- Onion (to taste)
- Carrot (to taste)
- Celery (to taste)
Seasonings
- EV Olive Oil 2 tbsp
- Salt (to taste)
Steps
- Bring a pot of water to a boil with plenty of salt. Add the 5 bunches of komatsuna from the stems and boil for 3-4 minutes until tender.
- Once the komatsuna wilts, turn off the heat and remove the tough stem ends from the boiled komatsuna.
- Place the komatsuna, with the stem ends removed, into a blender.
- Prepare an instant bouillon slightly weaker than the recommended concentration. Add sliced onion, carrot, and celery and simmer lightly to prepare 400cc of bouillon.
- Add the prepared 400cc of bouillon to the komatsuna in the blender and puree until smooth.
- Pour the komatsuna puree into a pot.
- In a separate pot, boil 240g of spaghetti until slightly al dente.
- Transfer the al dente spaghetti to the pot with the komatsuna puree and simmer within the puree. This is the key! The komatsuna's sweetness will infuse into the noodles, and the sauce will thicken.
- Taste and once the liquid has reduced and the flavors have melded, add 80g of butter and mix until melted.
- Once the butter has melted, turn off the heat and mix everything together. Optionally, add 2-3 tbsp of Parmesan cheese and 2 tbsp of EV olive oil.
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