봄나물 알리오 올리오 스파게티 Spaghtti Aglio e Olio With Spring Greens

INGREDIENT

 

100g spaghetti

30 g of parsnips

30 g of greens

3 tablespoons grated Grana Padano cheese

4-5 pepperoncino

2-3 cloves of garlic

3-4 tablespoons of olive oil

1 scoop of noodles (55ml)

1 tbsp salt for noodles

a pinch of salt

some pepper

 

Prep

1. Boil spaghetti in salted boiling water.
Take out 2 minutes earlier than the time written on the packaging,

put it in my bowl, and mix it with 2 tablespoons of olive oil.

2. Mince the garlic or cut it into slices.

3. After trimming Bangpungnamul and Chamnamul, cut from the root to the middle of the stem. Rinse the chamnamul several times in cold water and then strain it through a sieve to remove the water. Parsnip greens, which are tougher than chamnamul, are blanched in hot water for 30 seconds, then rinsed in cold water and drained through a sieve.

 

How to cook

1. Heat olive oil in a pan, add garlic and stir-fry slowly over low heat.

2. Crush the peperoncino into small pieces with a time difference between them so that they don't burn. If you only want a spicy scent
Put in the whole bowl and take it out when the pasta is done.

3. Add spaghetti and noodles, season with salt and pepper, and stir-fry while removing moisture to make the noodles well seasoned.

4. Add greens and stir-fry while mixing evenly.

Turn off the heat, add 2 tablespoons of Grana Padano cheese and mix well.

5. Place on a plate and finish by sprinkling with 1 Tbsp of extra cheese and 1 Tbsp of olive oil evenly.