{"id":26221,"date":"2012-09-05T19:52:23","date_gmt":"2012-09-05T23:52:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26221"},"modified":"2012-09-05T19:52:23","modified_gmt":"2012-09-05T23:52:23","slug":"pasta-with-smoked-herring-and-pesto-cream-sauce%e3%81%ab%e3%81%97%e3%82%93%e3%81%ae%e7%87%bb%e8%a3%bd%e3%81%a8%e3%83%90%e3%82%b8%e3%83%ab%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%82%bd%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26221&lang=en","title":{"rendered":"Pasta with Smoked Herring and Pesto Cream Sauce
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\"\"<\/a><\/p>\n

Pasta with Smoked Herring and Pesto Cream Sauce<\/strong>
\nLunch September 2, 2012<\/em><\/p>\n

When Terry and I stopped at our favorite co-op in Minneapolis, I found this beautiful smoked herring. It was so cheap (it was less than $2 for a whole medium-sized fish) and I had to buy it. The smoked herring was served with short pasta and pesto cream sauce. The diced tomato on top is for adding the color and also some fresh taste.<\/p>\n

pesto cream sauce: canola oil, flour, soy milk, pesto (basil, walnuts, cooked garlic, olive oil, sugar, salt, pepper), salt, pepper<\/p>\n

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

\"\"<\/a><\/p>\n

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\n\uff12\uff10\uff11\uff12\u5e74\uff19\u6708\uff12\u65e5 <\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pasta with Smoked Herring and Pesto Cream Sauce Lunch September 2, 2012 When Terry and I stopped at our favorite co-op in Minneapolis, I found this beautiful smoked herring. It was so cheap (it was less than $2 for a whole medium-sized fish) and I had to buy it. The smoked herring was served with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-26221","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26221","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=26221"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26221\/revisions"}],"predecessor-version":[{"id":26270,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26221\/revisions\/26270"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}