Anyone whose had this classic treat remembers it. Our recipe spices it up a bit with peppery mizuna fresh from the garden.
- 6 oz fresh washed mizuna
- 3 cloves garlic
- 1 TBSP good olive oil
- 1 TBSP butter
- 6 oz angel hair pasta
- fresh cracked black pepper
- freshly grated parmesan cheese
Place a large saucepan with 1 1/2 quarts salted water to boil. Once you have a rolling boil, add angel hair pasta, broken in half and stir until all of the pasta is submerged. Boil for 5-6 minutes. In the meanwhile, use paper 
towels to dry the mizuna before sauteing. In a wide wok-style pan, heat olive oil and butter over medium heat until the butter is melted. Add garlic and saute 30 seconds until fragrant. Add mizuna and saute just 1 minute – just enough to barely wilt the leaves, you don’t want to overcook it; then immediately remove from the heat. When the pasta is tender use tongs to transfer the pasta into the mizuna/garlic pan – allowing some of the pasta water to transfer with the pasta (~2 TBSPs). Stir to combine the pasta and greens, then top with fresh cracked black pepper and parmesan cheese. Buon Appetito!