Pasta with Pak Choi, Thai Basil and Mint

Ingredients

• 400 g linguine
• Salt
• 2 green peppers
• 1 handful Thai basil
• 1 handful mint
• 300 g pak choi
• 2 Garlic cloves
• 5 tbsp sesame oil
• 2 tbsp lemon juice
• Salt
• pepper (ground)

Instructions

1. 1.

   Cook the linguine in plenty of boiling salted water according to package instructions until al dente. Meanwhile, slice the green peppers lengthwise, deseed, wash and finely chop.

2. 2.

   Wash, dry and discard stems from Thai basil, mint and pak choi. Roughly chop the basil and mint. Slice the pak choi into about 1 cm wide strips. Peel and finely chop the garlic.

3. 3.

   Heat the oil in a large pan. Add the peppers and pak choi and sauté for 2 to 3 minutes. Add the garlic. Drain the pasta, letting it drip while reserving half a cup of cooking water.

4. 4.

   Toss the pasta with the pak choi. Add herbs, lemon juice and reserved pasta water, seasoning with salt and pepper. Divide into preheated plates, garnish with mint and basil leaves, and serve immediately.