A few weeks ago I shared on my facebook how I accidentally grew munyevhe(spider flower) in my mom’s garden. We have been eating it ever since. We have been preparing it by mostly severely boiling the greens until the bitterness is gone.
Yeasterday I harvested the last of the fresh munyevhe from my mom’s garden.
I decided I wanted something different with them. I would embrace the bitterness. Instead of boiling the greens I blanched them and added them to pasta. Its different and delicious. If I had a restaurant, I would serve this!
Fortunate or unfortunate for me, depending on how you view it, everyone else was sceptical. More for me! I will be making this again and again.
Creamy Garlic and Nyevhe Pasta
Ingredients
- 2 cups pasta shells
- 10 oz munyevhe
- 1 tablespoon olive oil
- 1 large yellow onion
- 3-4 cloves garlic mince or pressed
- 1/2 cup fresh cream
- 1/3 cup grated parmesan cheese
- 1 teaspoon crushed red pepper flakes
- sea salt and fresh cracked pepper to taste
Instructions
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Cook pasta according to package instructions.
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Blanch munyevhe for about five minutes and drain the water.
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Sauté onion and garlic until fragrant on medium heat. Add cream and cheese, stir until the cheese is melted. Add the pasta and munyevhe, stir until well combined.
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Serve immediately.
