Angel Hair Pasta with Lemon Shio Koji Dressing, Avocado and Tomato
This cold pasta dish is one of my go-to Japanese fusion flavor arrangements. It's made with shio koji (salted rice malt.) This light, lemony, refreshing and aromatic cold pasta is a perfect dish to make during summer. Enjoy with chopsticks!
Servings: 2
Ingredients
Shio Koji & Lemon Dressing
- 2 1/2 tbsp shio koji *
- 1 1/2 tbsp lemon zest (from 1 lemon)
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil (plus more for serving)
- 1/4 tsp black pepper
The Rest
- 1 Hass avocado diced
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp salt
- 2 medium tomatoes (about 9 oz), seeds removed and diced
- 1/4 cup finely chopped yellow onion
- 2 tsp toasted sesame seeds (plus more for serving)
- 1/2 lb angel hair pasta
Toppings
- Kizaminori (shredded nori seaweed)
- A handful of baby arugula
Instructions
- Start boiling water for cooking pasta.
- Meanwhile, prepare the dressing. In a large prep bowl, combine shio koji, lemon zest, lemon juice, extra virgin olive oil, and black pepper. Whisk together until well incorporated. Set aside.
- In a medium bowl, combine avocado, lemon juice, and salt. Toss lightly. To the seasoned avocado, add tomatoes, yellow onion, toasted sesame seeds, and 2 tbsp of the shio koji & lemon dressing that’s been prepped in step 2. Toss gently and set aside.
- Once the pasta water is boiling, salt the water and start cooking angel hair pasta for 2 minutes. Use a colander to drain. Rinse under running water to remove starch and to cool down. Shake off the water very well and transfer to the bowl with shio koji & lemon dressing (from step 2.) Toss until the pasta is well coated with the dressing. Check the seasoning. Add more salt & pepper if needed.
- There are two ways to serve. Method 1: you can mix and toss all the components; the dressed pasta and the seasoned avocado & tomato, altogether. Method 2: plating the dressed pasta first then add the seasoned avocado & tomato on top. For the final touch, add kizaminori, arugula, extra toasted sesame seeds, and a drizzle of extra virgin olive oil on top.
Notes
- You can use either homemade shio koji or store bought one. Check out our recipe for how to make shio koji from scratch.