{"id":8103,"date":"2009-10-02T18:20:31","date_gmt":"2009-10-02T22:20:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8103"},"modified":"2009-10-02T18:20:31","modified_gmt":"2009-10-02T22:20:31","slug":"pasta-with-japanese-pesto-like-spinach-sauce%e5%92%8c%e9%a2%a8%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89%e3%82%b8%e3%82%a7%e3%83%8e%e3%83%99%e3%83%bc%e3%82%bc%e9%a2%a8%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8103&lang=en","title":{"rendered":"Pasta with Japanese Pesto-like Spinach Sauce
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\"IMG_8387\"<\/a><\/p>\n

Pasta with Japanese Pesto-like Spinach Sauce<\/strong>
\nLunch October 2, 2009<\/em><\/p>\n

Okay, I got the idea of this dish from pesto sauce, but there isn’t much similarity in terms of the ingredients other than garlic. No nuts or cheese in my Japanese pest-like spinach sauce.<\/p>\n

Cook garlic and spinach in butter until spinach is wilted. Add soy sauce, ground and toasted white sesame, dry fish flake, sugar, salt, and pepper. Place the mixture in a food processor and process until it forms a thick paste. Mix the paste with cooked pasta, and salt and pepper. Serve with a poached egg.<\/p>\n

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Pasta with Japanese Pesto-like Spinach Sauce Lunch October 2, 2009 Okay, I got the idea of this dish from pesto sauce, but there isn’t much similarity in terms of the ingredients other than garlic. No nuts or cheese in my Japanese pest-like spinach sauce. Cook garlic and spinach in butter until spinach is wilted. Add […]<\/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-8103","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8103","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=8103"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8103\/revisions"}],"predecessor-version":[{"id":8124,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8103\/revisions\/8124"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}