{"id":14798,"date":"2010-08-18T23:43:27","date_gmt":"2010-08-19T03:43:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14798"},"modified":"2010-08-18T23:46:00","modified_gmt":"2010-08-19T03:46:00","slug":"angel-hair-pasta-with-arugula-pesto-and-tomato-confit%e3%83%ab%e3%83%83%e3%82%b3%e3%83%a9%e3%83%9a%e3%82%b9%e3%83%88%e3%83%91%e3%82%b9%e3%82%bf%e3%81%a8%e3%83%9f%e3%83%8b%e3%83%88%e3%83%9e%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14798&lang=en","title":{"rendered":"Angel Hair Pasta with Arugula Pesto and Tomato Confit
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\"\"<\/a> \"\"<\/a><\/p>\n

Angel Hair Pasta with Arugula Pesto and Tomato Confit<\/strong>
\nLunch August 15, 2010<\/em><\/p>\n

Cooked angel hair pasta was mixed with arugula pesto and then served with tomato confit and Parmesan cheese. <\/p>\n

Arugula pesto: arugula leaves, cooked garlic, olive oil, salt, pepper
\ntomato confit: grape tomatoes were cooked in olive oil with garlic <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u9031\u672b\u306e\u671d\u98df\u306b\u3082\u4f7f\u3044\u305f\u3044\u306a\u3042\u3001\u306a\u3093\u3066\u8003\u3048\u3066\u3044\u308b\u3068\u3053\u308d\u3002<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Angel Hair Pasta with Arugula Pesto and Tomato Confit Lunch August 15, 2010 Cooked angel hair pasta was mixed with arugula pesto and then served with tomato confit and Parmesan cheese. Arugula pesto: arugula leaves, cooked garlic, olive oil, salt, pepper tomato confit: grape tomatoes were cooked in olive oil with garlic Click here for […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-14798","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14798"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14798\/revisions"}],"predecessor-version":[{"id":14865,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14798\/revisions\/14865"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}