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.
I had a few leaves of fresh sage, so that I immediately thought about pasta.
I simply stir-fried new onion and maitake mushrooms in coconut cream, added pepper, the al-dente pasta.
For the pesto, I pounded sage leaves in a mortar, added salt and some coconut sauce from the pan to make it liquid.
The pasta, served with the pesto in its mortar.
The side dish is natto, mizuna greens with bough soy bean sprout kimchi.