To celebrate the first goya (bitter squash) of the season, a green pasta dish.
Fresh egg spaghetti colored with turmeric.
With mizuna leaves.
Avocado, rice vinegar, water and negi leeks in the blender, that gave a sauce with a consistency of mayonnaise.
What about calling it avocanaise ?
To reduce goya‘s bitterness : cut out the green part. Slice thinly. Put lots of salt. Let 15 minutes. Rince well. Eat raw or cooked as you like.
Here, stir-fried with eringi mushrooms.
The pasta is deliciously coated in the creamy sauce. Mummmmm !