Salad-Style Chilled Peach Pasta

Name: Salad-Style Chilled Peach Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Spaghetti (1.6 mm); 2 Peaches; 6 tbsp ☆ Olive oil; 3 tbsp ☆ Apple cider vinegar; 2 tsp ☆ Ponzu; 1 dash ☆ Mustard; 1 ☆ Salt and black pepper; 1 bunch Mint leaves; 2 tbsp Parmigiano Reggiano, finely chopped; 1 Salt and black pepper

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

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.

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.

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Ingredients

4 servings

400 gramsSpaghetti (1.6 mm)
2Peaches
For the dressing:
6 tbsp☆ Olive oil
3 tbsp☆ Apple cider vinegar
2 tsp☆ Ponzu
1 dash☆ Mustard
1☆ Salt and black pepper
For garnish:
1 bunchMint leaves
2 tbspParmigiano Reggiano, finely chopped
1Salt and black pepper

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Steps

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.