Salad-Style Chilled Peach Pasta

cookpad.japan
cookpad.japan @cookpad_jp

This recipe was based on a dish that was taught to me by a chef in a wine restaurant in Tokyo. I made it a few times to make my own variation.

-The warmth of your hands helps to blend the dressing into the spaghetti.
-Adjust the amount of ponzu for the dressing to taste depending on your preference of sourness.
-You can also use balsamic vinegar instead of the apple cider vinegar. Recipe by ogamonja

Salad-Style Chilled Peach Pasta

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cookpad.japan
cookpad.japan @cookpad_jp

This recipe was based on a dish that was taught to me by a chef in a wine restaurant in Tokyo. I made it a few times to make my own variation.

-The warmth of your hands helps to blend the dressing into the spaghetti.
-Adjust the amount of ponzu for the dressing to taste depending on your preference of sourness.
-You can also use balsamic vinegar instead of the apple cider vinegar. Recipe by ogamonja
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Ingredients

4 servings
  1. 400 gramsSpaghetti (1.6 mm)
  2. 2Peaches
  3. For the dressing:
  4. 6 tbsp☆ Olive oil
  5. 3 tbsp☆ Apple cider vinegar
  6. 2 tsp☆ Ponzu
  7. 1 dash☆ Mustard
  8. 1☆ Salt and black pepper
  9. For garnish:
  10. 1 bunchMint leaves
  11. 2 tbspParmigiano Reggiano, finely chopped
  12. 1Salt and black pepper

Cooking Instructions

  1. 1

    Mix the ☆ ingredients to make the dressing.

  2. 2

    Leaving some mint leaves aside for garnish, finely chop the rest. Also finely chop the Parmigiano Reggiano (cheese).

    A picture of step 2 of Salad-Style Chilled Peach Pasta.
  3. 3

    Cook the spaghetti for 30% longer than instructed on the package. For example, cook for 12 minutes if it calls for 9 minutes.

  4. 4

    Drain the spaghetti well, rinse under cold water to firm them up. Using your hands, mix the spaghetti with the dressing from Step 1.

    A picture of step 4 of Salad-Style Chilled Peach Pasta.
  5. 5

    Peel the peaches and chop them up into bite-sized pieces.

  6. 6

    Dish up the pasta. Top with mint leaves and Parmigiano Reggiano, and season with salt and pepper. Place the peaches from Step 5 and the mint leaf on top to finish.

    A picture of step 6 of Salad-Style Chilled Peach Pasta.
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