Linguine with Coconut-lime Sauce

Summary

Ingredients

• 1 bunch spring onion (s)
• 1 lime (s), untreated
• 40 g nuts, wasabi, rouhly chopped
• 1 tablespoon olive oil
• 200 ml coconut milk
• 100 ml vegetable stock
• 2 tablespoon soy sauce
• 250 g ribbon pasta, thin Italian linuine

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Instructions

1. Clean the spring onions. Cut the upper dark green parts into pieces approx. 3 cm long. Cut the firmer light parts into rings. Halve the tubers lengthways.
2. Finely grate the lime peel and squeeze out the juice.
3. Fry the rings of the spring onions in the oil until translucent. Deglaze with the coconut milk and vegetable stock and reduce to half at medium temperature.
4. In the meantime, cook the pasta in salted water according to the instructions on the packet.
5. About 3 minutes before the end of the cooking time, add the halved spring onion tubers to the water.
6. Before the pasta is poured off, add the dark green parts of the spring onions to the water. Then drain the contents of the pot in a colander.
7. Season the sauce with soy sauce and lime juice and mix with the pasta and spring onions.
8. Serve sprinkled with the chopped wasabi peanuts and the lime zest.
9. The recipe is enough for 2 people as a main course and 4 to 6 servings as a pasta course in a menu.