Salad-Style Chilled Peach Pasta
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
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
Cooking Instructions
- 1
Mix the ☆ ingredients to make the dressing.
- 2
Leaving some mint leaves aside for garnish, finely chop the rest. Also finely chop the Parmigiano Reggiano (cheese).
- 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
Drain the spaghetti well, rinse under cold water to firm them up. Using your hands, mix the spaghetti with the dressing from Step 1.
- 5
Peel the peaches and chop them up into bite-sized pieces.
- 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.
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