Spicy seaweed

Seaweed+ Zucchinni + Carrots

INGREDIENTS

6 oz PIENO Rotini

1 piece of dried kombu seaweed (4 inches by 4 inches)

17 oz water

1.5 oz julienne cut carrots

2 oz julienne cut zucchinis

2 oz julienne cut cucumbers

2 oz thinly sliced chives

1 tbsp freshly cut coriander

1 small handful baby arugula

2 ½ tbsp toasted sesame seeds

1 tbsp daikon

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp chili paste (spicy)

2 tbsp rice vinegar

2 tbsp lemon juice

1 teaspoon sugar

1 teaspoon salt

1 tbsp sesame oil

1 tbsp vegetable oil

DIRECTIONS

1

Prepare sauce. Mix soy sauce, fish sauce, chili paste, rice vinegar, lemon juice, sugar, salt, sesame oil and vegetable oil in a bowl. Set aside.

2

In a pot, heat water and add seaweed. Remove pot from heat and let hydrate for 10 minutes.

3

Remove seaweed from water, drain and dry with paper towel. Cut julienne style.

4

Mix seaweed with other vegetables in a bowl.

5

Add cooked but chilled PIENO* Rotini to soy sauce, sesame seeds and vegetables. Mix gently.

* immerse pasta in ice after draining, move pasta around with hands to help cool down. Drain again.

6

Serve in individual plates and place daikon on top. Enjoy.

Let´s live a more authentic, fulfilling life

Have fun cooking. Invite family & friends. Experiment with different
sauces and flavors using local vegetables and/or meats.

Avocado pesto

Avocado + Pecans + Garlic

Greek PIENO

Greek Yogurt + Almonds + Garlic

PIENO Caprese

Cherry Tomato + Mozzarella + Basil