HOME Recipe Cress and Mushroom Pasta

Watercress and mushroom pasta

Italian

Pasta oil and salt base

Chef Kataoka secretly teaches you a wonderful dish with the refreshing spring-like aroma of green vegetables. It's sure to become a classic. Try using a surprising amount of watercress. By using the watercress stems that you usually throw away, it gives off a aroma and makes it delicious. The deciding factor in the taste is the salty taste of the prosciutto.

Cooking time: 7 minutes

0 posts in arranging recipes

How to make it

Boil water in a pot, add salt, and boil the spaghetti until it has a slightly firm al dente (a little bit of the core remains in the center). (Approximately: about 1 minute before the displayed time. Here we will be 4 minutes.

The watercress is torn off the leaves for finishing. Chop the stems into small pieces. Cut the white mushrooms into 5mm widths.

Put A in a frying pan and heat it to give it a scent, then add only the white mushrooms and watercress stems and stir-fry it, and blend the flavor and aroma into the oil.

Add the boiling water, parsley, and one slice of prosciutto with your hands, tear it into bite-sized pieces, then add 1, B and the remaining watercress (the tips of the leaves), and place in a bowl, place it in a bowl, top with the remaining prosciutto and sprinkle with parsley.