Springtime Pasta with Nanohana

Springtime Pasta with Nanohana

I used nanohana, a quintessential springtime vegetable, to make an easy pasta dish. Mix any leftover greens with mustard sauce as a side dish.

Ingredients: 2 servings

Spaghetti (thin)
200 g
1 pack
Bacon (thickly cut)
as much as you like
10 - 20 g
Roasted or raw garlic
To taste
To taste
Black pepper
To taste
Salt (for the pasta)
A generous amount


1. Wash, cut up the nanohana, and parboil briefly in salted water. This eliminates much of the bitterness and raw green flavor.
2. Cook the pasta in plenty of boiling salted water following the package instructions.
3. Put the bacon in a frying pan and turn on the heat. Stir fry briefly. Add the garlic, nanohana and butter and continue stir frying.
4. Add the cooked pasta and mix together. Drizzle in the mentsuyu, taste and adjust the seasoning with salt.
5. Transfer to serving plates, sprinkle with black pepper and serve.
6. Use the leftover nanohana in "Nanohana with Japanese Mustard Sauce" Recipe ID: 1747488.
7. Recipe ID: 1761859 "Nanohana and Bamboo Shoot Japanese-style Pasta"

Story Behind this Recipe

I wanted to make a coloful spring-inspired pasta dish.