Shungiku Tomato Pasta
I found fresh beautiful Shungiku at the local Asian grocery store and I had to buy a bunch.
This leafy vegetable is so flavorful, and I absolutely love it.
This is delicious when eaten fresh in salad but it’s also super tasty when cooked with garlic and oil.
This is my second shungiku pasta recipe, this time paired with Japanese dried salted kombu seaweed.
If you are interested in my other shungiku pasta recipe, check out this page.
olive oil
2 cloves garlic, chopped
2 cups shungiku green, chopped
1 tablespoon dried salted Japanese kombu seaweed (shio-kombu)
100g cooked pasta
salt and pepper
1 roma tomato, chopped
1. Cook garlic and shungiku in oil for a minute or so.
2. Add shio kombu and cooked pasta. Salt and pepper.
3. Serve with chopped tomato.
春菊パスタ
以前にも春菊パスタ作っているので、第二弾、ですね～。
前回は、マスタードを利かせたもの。
今回は隠し味に、塩昆布です。
オリーブオイルに、にんにく、塩昆布、そして、春菊。
仕上げにトマトの角切りをたっぷり。
さっぱりながら、美味し～いパスタです。
かなり春菊ラバーですね～、私。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!
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