Barilla® Gluten Free Spaghetti Ginattan

Instructions

1. 1 Bring 4 liters of salted water to a boil and cook pasta for 2 minutes less than package direction.
2. 2 In a pan, sweat garlic, ginger and shallot in olive oil.
3. 3 Add star anise and lime leaf, sweat for 1 minute.
4. 4 Deglaze with white wine, reduce until liquid is almost gone.
5. 5 Add coconut milk and miso, season with salt to taste.
6. 6 Add corn, zucchini, snap pea, shitake mushroom, bagoong, simmer for 30 seconds.
7. 7 Add pasta and chili, cook until pasta is al dente.
8. 8 Remove from heat and add ¾ cup of parmesan and drizzle with olive oil, toss well.
9. 9 Plate pasta and garnish with remaining parmesan, pea tendril, corn shoot, calamansi halves, thai basil and mint.