Garlic, Lemon and Anchovy Pasta Salad

Ingredients

• 300 Grams of Pasta Fusilli, Uncooked
• 650 ml of Water
• 5 Tablespoons of Salt
• 3 Tablespoons of Garlic, Thinly Sliced
• ½ Teaspoon of Pepper Flakes
• 5 Tablespoons of Olive Oil
• 3 Stalks of Green Onions, Finely Chopped
• 2 Tablespoons of Anchovy fillets, Chopped
• 2 Stalks of Parsley Leaves, Chopped
• 2 Teaspoons of Dried Tarragon
• 1 Teaspoon of Dried Thyme
• 1 Lemon, Zest Finely Grated
• 2 Tablespoons of Lemon Juice

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HN10

Steps

1. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. Add the uncooked fusilli, 5 tablespoons of salt and 650 ml of water into the cooker. Close and lock the lid.
2. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 15 minutes and temperature 100 degrees then press [COOK]
3. Once the cooking time is finished, open and unlock the lid by turning the handle to the unlock position. Drain the pasta by taking out the inner pot and reserve the pasta water in a separate bowl. Put the pot back into the cooker. With the lid still open, turn the handle to the lock position.
4. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 15 minutes and temperature 120 degrees then press [COOK].
5. Add the olive oil into the cooker. Add garlic and red pepper flakes until its fragrant. Add green onions and anchovies. Add parsley, tarragon, thyme, lemon zest and reserved pasta water. Stir to coat the whole pasta. Add the lemon juice. Season with Salt and Pepper.

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