Pasta with Mizuna and Roasted Garlic
This pasta recipe is a cinch and fun to try with most greens even if you can't find Mizuna in the grocery store. Hint, your best bet is at the farmer's market, but you could easily substitute arugula or radicchio for that nice peppery, spicy taste.
Mizuna greens are a Japanese mustard green. They are peppery and slightly spicy. Which makes them perfect for sautéing, salads or throwing in a soup. Like arugula, they would make a nice finishing addition to pizza. I bought my Mizuna from a local farm at the farmer's market and was given this recipe when I purchased them, however I have included my changes to their original recipe.
The recipe I was given called for for roasting already chopped garlic. I thought this strange, but did it anyway against my better judgement. Do not do this...I repeat DO NOT roast chopped garlic, it will just end up burning. Instead, roast a garlic head and chop two bulbs after and add to the dish.
Pasta with Mizuna and Roasted Garlic serves 4
2 bunches Mizuna greens, tough stem removed
1 cup sun dried tomatoes, julienned
1 med onion, chopped
2 roasted garlic cloves, chopped
2 tablespoons olive oil
1/4 cup parmesan, grated
1 16 oz package of pasta
1 egg yolk
salt and pepper
Bring a pot of water to boil and cook pasta according to package instructions.
Meanwhile, heat olive oil in a sauté pan over med-high heat and add onions. Cook until fragrant and lightly browned. Turn heat down to medium and add Mizuna greens, sun dried tomatoes and garlic. Sauté until greens are wilted and remove from heat. Salt and pepper to taste
Drain pasta and toss with egg yolk in a large bowl. Add Mizuna green mixture and parmesan cheese (reserving some for garnish) and toss well. Spoon pasta into individual bowls and top with parmesan cheese.