The last time I taught a pasta cooking class I felt like I was in a room filled with giddy little children. The little ones were missing, though, and the excitement exuded from the souls of my fellow grown “adults.”
They were amazed at their own talent and skill in creating and hand making their own pasta noodles.
I remember the first time I made noodles with my bestie too. I was over the top excited. How can these gangly, doughy threads be so exciting?
Who knows…they just “are.”
As we concluded the class, I asked for some creative pasta ideas – we made lemon zest and spinach noodles, tossed with basil, parmesan, and olive oil. I shared my recipes for Beet Pasta, Parsley Pasta, Tiger Shrimp Farfalle, and a few more. As a group, we decided on curried noodles – with a hint of coconut in the sauce.
Thus, my inspiration.
I love my life. I truly do.
Curry Coconut Lime Fettuccine
1 basic pasta recipe + 1 tsp. curry powder
3 Tbs. coconut oil, melted
juice and zest of 1 lime
1 tsp. honey
1/4 tsp. sea salt
2 Tbs. toasted coconut flakes
Bring a large pot of well salted water to a boil. Add the curry noodles and cook 3-5 minutes. Gently remove with a slotted spoon.
Whisk together the melted oil, juice and zest, honey, and sea salt. Drizzle over the cooked noodles and sprinkle with toasted coconut.
