It’s been a while since we tried out something a little different, so this week we’re taking a love of dumplings and colourful things, and mixing that with pasta in our Japanese-inspired pork, banana prawn, and shiso casoncelli. These are made with a matcha dough, served in a rib and red radish broth, and garnished with sour plum, puffed quinoa, and fried shiso leaves. The post Pork, Banana Prawn, and Shiso Matcha Casoncelli with Rib and Red Radish Broth appeared first on Pasta et Al.

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