Oil at the table > Japanese Recipes> Farfalle with avocado and lemon natto
Japanese Recipes

Farfalle with avocado and lemon natto

  • 50-60g of natto (fermented soybeans)
  • 1/2 avocado
  • 1/2 lemon
  • 1 serving of farfalle or short pasta
  • EVO oil
  • Salt, Pepper
Preparation

Boil the pasta with salted boiling water. Meanwhile, cut the avocado and squeeze out the lemon juice.

Mix the natto with 1/2 teaspoon salt, then add 1-2 tablespoons of the water from cooking the pasta.

Drain the pasta and put in the olive oil, mix with the natto and avocado chunks. Add salt, pepper, and lemon juice to taste.

Source: https://www.unagiapponeseincucina.com/pasta-con-natto-avocado-limone/ 

The content of this promotional campaign represents the point of view of the author who takes full responsibility for it.
The European Commission is not responsible for any use of the information contained therein.