The peach and mint aroma blends together with the sweet and tart flavor of the peaches and apple cider vinegar in this salad-like chilled pasta dish. It's a simple summer dish using peaches and spaghetti.
Leaving some mint leaves aside for garnish, finely chop the rest. Also finely chop the Parmigiano Reggiano (cheese).
Cook the spaghetti for 30% longer than instructed on the package. For example, cook for 12 minutes if it calls for 9 minutes.
Drain the spaghetti well, rinse under cold water to firm them up. Using your hands, mix the spaghetti with the dressing from Step 1.
Peel the peaches and chop them up into bite-sized pieces.
Dish up the pasta. Top with mint leaves and Parmigiano Reggiano, and season with salt and pepper. Place the peaches from Step 5 and the mint leaf on top to finish.
Story Behind this Recipe
This recipe was based on a dish that was taught to me by a chef in a wine restaurant in Tokyo. I made it a few times to make my own variation.
-The warmth of your hands helps to blend the dressing into the spaghetti. -Adjust the amount of ponzu for the dressing to taste depending on your preference of sourness. -You can also use balsamic vinegar instead of the apple cider vinegar.