Pesto spaghetti with a Japanese twist.
A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.
ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.
The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.
Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.
Reblogged this on GOURMANDE in OSAKA.