Eggplant and Spinach Pasta

조리 순서

1. 
   1

   Add the onion + garlic scapes + capers + eggplant + 5g olives and stir-fry.

2. 
   2

   Stir-fry the spinach with 2g salt and 2g pepper, then add the kelp pesto and toss.

3. 
   3

   Add 1g of salt to boiling water and cook the noodles separately for 3 minutes.

4. 
   4

   Add water as needed (150-170ml) + loosen in the noodles + another 1g of salt

5. 
   5

   Twirl the noodles onto a plate and finish with 1g red pepper flakes + 1g olive oil + 1g pepper.