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パスタ（白菜クリームパスタ）｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし

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Ingredients

Pasta (1.4mm) : 100g
オリーブオイル(ピュア) : 大さじ1.5
にんにく : 1片
白菜 : 150g
水 : 350g
(A)塩 : ひとつまみ
(A) Consomme granules : 5g
生クリーム : 大さじ2
バター : 5g
Parmigiano Reggiano (for the sauce) : 13g
パルミジャーノレッジャーノ(仕上げ用) : 適量
黒こしょう : 適量
salt (for seasoning) : 少々

Time required

25minutes

Procedure

1) prepare 03:30
Roughly chop the Chinese cabbage leaves into bite-sized pieces, and cut the core into thin strips.
Remove the buds from the garlic and mince.
2) stir fry 05:47
Pour olive oil (pure) into a frying pan, add the garlic, and switch the outside and inside to transfer the aroma to the oil over low heat.
When the cabbage is lightly colored, add the Chinese cabbage, sprinkle with salt (for seasoning), and fry until the leaves are browned and the core is lightly translucent, then remove.
3) boil the pasta 07:15
Put the water and (A) in the frying pan from step 2 and bring to a boil. When it boils, add the pasta.
4) 仕上げる 09:56
Add fresh cream when the remaining 1 minute of boiling time is left, and add the stir-fried Chinese cabbage back when the pasta is cooked.
Add the butter and mix. When it melts, turn off the heat and add the parmigiano reggiano (for the sauce) and mix.
Arrange on a plate, grate Parmigiano Reggiano (for finishing) on top, and sprinkle black pepper to complete.

Point

・If you cut the Chinese cabbage too big, it will not go well with the pasta, so be careful.
・When boiling pasta, use 350g of water for one serving.
・When boiling the pasta, if there is not enough water by the time it is finished boiling, add water little by little to adjust the amount of water. ・Be sure to turn off the heat when adding cheese.