The green one is not a Japanese recipe. That’s from around Genoa, and when the green stuff (pesto) is made by a wrinkled Italian grandmother from fresh basil, pine nuts, and hard cheese from her own farm, it’s the kind of thing that Michelin starred chefs swoon over.
To be fair, when made with a sauce out of a jar in the same kitchen that prepares “Neapolitan,” with ketchup, it may be no more than the green alternative to the red spaghetti.

BTW - First time I’ve seen “spaghettis.” Is that an American thing? It made me realize that Japan has really put the ghetto into spaghetto.