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You read about lemon-pasta pairings all the time. Why do limes get left out of the picture? This recipe fixes things.
If you’re looking for easy, this recipe is IT. The dish is like a blank pallet. You can spruce it up however you wish. Better still, you can eat it cold or warm.
How about lime pasta with:
Baby corn for sweetness
Olives
Minced onion
Chicken
Asparagus
Broccoli
Cashews or peanuts
Snap Peas
You may enjoy a cilantro sauce on the side.
Tip: If you plan to serve this cold, make sure to chill it for several hours before serving. Stir it a couple of times. If you can leave it overnight, all the better. You want the flavors to marry.

Ingredients

  • 8 oz. spaghetti (regular or fine)
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp butter
  • 1 tbsp dark soy sauce
  • 2 large limes
  • ⅓ cup parsley flakes
  • 2 cloves fresh minced garlic
  • ¼ cup fresh grated parmesan cheese
  • Sprinkle: sesame seeds
  • Salt & Pepper
  • Salad shrimp (optional)
  • Chili flakes (optional)

Instructions 

  • Salt the pasta water.
  • Boil the spaghetti
  • Drain it, retaining ¼ cup pasta water.
  • Put the pasta in a large mixing bowl (good for serving, too).
  • Add all the remaining ingredients and toss
  • Squeeze the juice from both limes.
  • Serve with a generous amount of fresh parmesan
  • Toss with as much salad shrimp as desired.

Notes

If you find it too tart, add a pinch of sugar.