Linguine with coconut-lime sauce

Ingredients for 2 servings:

• 1 bunch of spring onions
• 1 lime(s), untreated
• 40 g nuts, wasabi, roughly chopped
• 1 tbsp olive oil
• 200 ml coconut milk
• 100 ml vegetable stock
• 2 tbsp soy sauce
• 250 g ribbon pasta, narrow Italian linguine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Italian pasta meets Asian ingredients

Clean the spring onions. Cut the upper, dark green parts into approximately 3 cm long pieces. Cut the firmer, lighter parts into rings. Halve the bulbs lengthwise. Finely grate the lime zest and squeeze out the juice. Fry the spring onion rings in the oil until translucent. Deglaze with the coconut milk and vegetable stock and reduce by half over medium heat. Meanwhile, cook the pasta in salted water according to the package instructions. About 3 minutes before the end of the cooking time, add the halved spring onion bulbs to the water. Before draining the noodles, add the dark green parts of the spring onions to the water. Then drain the contents of the pot in a sieve. Season the sauce with soy sauce and lime juice and mix with the pasta and spring onions. Serve sprinkled with the chopped wasabi peanuts and lime zest. As a main course, the recipe is enough for 2 people, as a pasta course in a menu for 4 to 6 portions.