Sage pesto and coconut cream ballerina pasta

GOURMANDE in OSAKA

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Ballerina pasta dancing in coconut with sweet onions, mushrooms and fresh green pesto. The color of this humble pesto is light but the taste of sage is very present.

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I had a few leaves of fresh sage, so that I immediately thought about pasta.

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I simply stir-fried new onion and maitake mushrooms in coconut cream, added pepper, the al-dente pasta.

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For the pesto, I pounded sage leaves in a mortar, added salt and some coconut sauce from the pan to make it liquid.

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The pasta, served with the pesto in its mortar.

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The side dish is natto, mizuna greens with bough soy bean sprout kimchi.

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