Salad-Style Chilled Peach Pasta

• 400 grams Spaghetti (1.6 mm)
• 2 Peaches
• 6 tbsp Olive oil
• 3 tbsp Apple cider vinegar
• 2 tsp Ponzu
• 1 dash Mustard
• 1 Salt and black pepper
• 1 bunch Mint leaves
• 2 tbsp Parmigiano Reggiano, finely chopped
• 1 Salt and black pepper

1. Mix the ingredients to make the dressing.
2. Leaving some mint leaves aside for garnish, finely chop the rest.
3. Also finely chop the Parmigiano Reggiano (cheese).
4. Cook the spaghetti for 30% longer than instructed on the package.
5. For example, cook for 12 minutes if it calls for 9 minutes.
6. Drain the spaghetti well, rinse under cold water to firm them up.
7. Using your hands, mix the spaghetti with the dressing from Step 1.
8. Peel the peaches and chop them up into bite-sized pieces.
9. Dish up the pasta.
10. Top with mint leaves and Parmigiano Reggiano, and season with salt and pepper.
11. Place the peaches from Step 5 and the mint leaf on top to finish.

peaches, olive oil, apple cider vinegar, ponzu, mustard, salt, mint leaves, salt

Taken from cookpad.com/us/recipes/151552-salad-style-chilled-peach-pasta (may not work)