RECIPE: YUZU MATCHA PASTA

Tencha, the leaves ground to make matcha, has a distinctive shape - small, dark green flakes (almost like flakes of seaweed) - and adds the familiar earthy tones of green tea to this pasta dish.

Servings: 1 

Ingredients

• 100g pasta
• 1-2 tsp Yuzu Matcha (adjust based on your preference for a weaker or stronger matcha flavor)
• 2 tbsp Edible Matcha
• 2 tbsp parmesan cheese
• 1 tbsp olive oil
• 1 small garlic clove (minced)
• 2-3 slices of bacon (diced)
• Handful of your favorite mushrooms
• Salt

Instructions

1. Cook the pasta according to the instructions. Set aside 4 tbsp of pasta water and drain well.
2. In a small bowl, mix the Yuzu Matcha with 2 tbsp of pasta water. Stir until no clumps remain. Add the Edible Matcha and parmesan cheese (you can replace this with a pinch of salt). Stir to combine.
3. In a frying pan, cook the olive oil and garlic while stirring. Add the bacon and mushrooms and continue stirring.
4. Once the garlic becomes fragrant, add the remaining 2 tbsp of pasta water and remove from heat.
5. Add the drained pasta and the matcha sauce from step 2. Stir to combine and serve.