Pork neck, perilla leaf, pesto, cream pasta
It's been a while since I won a cream pasta on the menu, and I decided to add pork neck. 200g of pork neck, which is less than 10,000 won, and the rest of it is a table setting made with almost all the ingredients in the refrigerator. Originally, I was going to do white cream pasta, but I belatedly added perilla leaf pesto that I made the day before yesterday.
2 serving
Within 60 minutes
닝스키친
Ingredients
  • Pork neck meat
    200g
  • Mussels
    2handful
  • onion
    1/2ea
  • Olive
    5piece
  • Garlic
    6piece
  • If it's pasta
    2serving
  • oyster mushroom
    2handful
  • Slice cheese
    1piece
  • Parmesan cheese
    1~2T
  • Perilla leaf pesto
    2~3T
Cooking Steps
STEP 1/8
1. Pork neck, perilla leaf, pesto, cream pasta
Wash mussels well, chop garlic, onions, olives, mushrooms, and meat
STEP 2/8
Blanch mussels in another pot, cook noodles, put olive oil in a pan, garlic (together with minced and sliced garlic), cook over low heat, then add mushrooms and onions
STEP 3/8
Add about 500ml of milk and add olives and cook pork neck in another pan (salt, pepper, herbs, etc.) When milk boils, season it with salt, pepper, etc. and add parmesan cheese and boil it well
STEP 4/8
Mix noodles and water in a pan, add mussels, and stir well
STEP 5/8
Add pesto and cheese, stir it up, and put it evenly in a bowl and put pork neck on top
STEP 6/8
2. Broccoli, paprika, mustard salad
Wash and cut broccoli, cherry tomatoes, paprika, and cut boiled eggs into small pieces
STEP 7/8
Cut sliced cheese into small pieces
STEP 8/8
Mix it well with the sauce
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