Pasta with Coconut Milk, Peas, Snow Peas and Spinach

For the pasta with coconut milk, peas, snow peas and spinach, peel and dice the shallots and ginger, finely chop the chili pepper without seeds, wash and dry the spinach well, cut the snow peas in half diagonally, wash and chop the mint.

Cook the pasta according to the package instructions until al dente, drain and set aside.

Sauté the shallots in a little oil until translucent, add the peas, snow peas and noodles, pour in the coconut milk, add the chili, lime zest and ginger, season with salt and pepper, add the spinach leaves, remove from heat and toss once.

Divide the pasta with coconut milk, peas, snow peas and spinach among four deep plates, sprinkle with mint and serve immediately.

Preparation Tip:

Depending on taste, the pasta with coconut milk, peas, snow peas and spinach can also be refined with curry.

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