- Gluten Free
Ingredients for 4 people
½ Package Barilla® Gluten Free Spaghetti
3 tablespoon garlic, chopped
3 tablespoons ginger, grated
3 tablespoons shallot, chopped
1 chili sliced
1 cup white wine
6 cups coconut milk
3 tablespoons white miso
4 piece kaffir lime leaf
1 cup corn (cooked and shucked off the cob)
1 cup green and yellow zucchini sliced thin
3 piece star anise
1 cup snap peas, sliced
1 cup shitake mushroom sliced (stem removed)
1 tablespoon Bagoong
1 cup grated Parmesan
¼ cup pea tendrils
¼ cup corn shoots, to garnish
4 Calamansi halved, to garnish
¼ cup thai basil, to garnish
¼ cup mint, to garnish
Olive Oil to taste
Salt to taste
Bring 4 liters of salted water to a boil and cook pasta for 2 minutes less than package direction.
In a pan, sweat garlic, ginger and shallot in olive oil.
Add star anise and lime leaf, sweat for 1 minute.
Deglaze with white wine, reduce until liquid is almost gone.
Add coconut milk and miso, season with salt to taste.
Add corn, zucchini, snap pea, shitake mushroom, bagoong, simmer for 30 seconds.
Add pasta and chili, cook until pasta is al dente.
Remove from heat and add ¾ cup of parmesan and drizzle with olive oil, toss well.
Plate pasta and garnish with remaining parmesan, pea tendril, corn shoot, calamansi halves, thai basil and mint.