Spring Cabbage Conchiglie Pasta

20260325, #BreakfastDiary 1674, 6°C/mostly cloudy This year's first ingredient for the Infinite Paradise Project is spring cabbage. Added to pasta, it softly rounds out the flavor. Against the rich taste of garlic, olive oil, and baby octopus, the faintly sweet, fresh grassy aroma and crisp texture of spring cabbage bring a small, quiet joy. About 600kcal, Spring Cabbage Conchiglie Pasta.

A little conchiglie, 3 cloves garlic, a little parsley, 7 baby octopus, parmesan cheese, salt, pepper, a little crushed red pepper flakes

1. Boil the shell-shaped conchiglie in salted water. 2. Heat olive oil in a pan and sauté thinly sliced garlic and parsley stems. Once the garlic is cooked, remove the parsley stems. 3. Add the cleaned baby octopus to the pan and blanch briefly. (It should only be blanched for about 1 minute over high heat - I blanched it too long and ruined it.) 4. Add the spring cabbage and blanch lightly, then add the conchiglie from step 1 along with some pasta water and mix. 5. Season with parmesan cheese, pepper, and salt. 6. Plate and top with parsley and a little crushed red pepper flakes.