Spicy parsley panko pasta
Spicy parsley panko pasta
We present you another healthy pasta recipe using dried konnyaku noodles. The crunchy panko texture will leave you wanting more!Ingredients (serves 2 people)
7 nests dried konnyaku noodles
For sauce:
Handful of fresh parsley
1 clove of garlic
Pinch of red chili pepper
Fresh lemon juice (1 lemon)
5 slices salami
1/3 cup extra virgin olive oil
Pinch of salt
2 Tbsp. Panko
Dash of Parmesan cheese
Method
1. Heat the olive oil in a pan, put salt and panko. Cook until lightly browned and crispy. Japanese panko is the best since it is coarse, so frying brings out the aroma.
2. Put the sauce ingredients (excluding panko and Parmesan cheese) into the food processor, and blend.
3. Stir the panko at times, and when it becomes crisp remove from the heat.
3. Bring water to a boil in a pot, put in the konnyaku noodles. Then remove from the heat, let the noodles rest for 7 minutes. Drain the konnyaku noodles in a colander and rinse them under the tap with hot water (this rising in necessary to remove the tapioca syrup coating).
5. Combine the noodles and the sauce. Sprinkle the panko, and a dash of Parmesan cheese.
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