Golden pasta, goya and avocanaise


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 !

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