Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• Kosher salt
• 8 to 12 oz. dried whole-grain linguine
• 1/2 medium onion
• 1 large clove garlic
• 1 (1-inch) piece fresh ginger
• 2 Tbsp. toasted sesame oil
• 1/4 tsp. crushed red pepper flakes
• 2 cups shredded cabbage or coleslaw mix
• 2 Tbsp. soy sauce
• 2 limes
• Small handful cilantro, plus a few leaves for garnish
• Small handful basil, plus few leaves for garnish

Directions

1. Bring a large pot of water to a oil. Add a generous pinch of salt and the pasta; stir, and cook according to package directions.
2. Meanwhile, cut the onion into very thin slices. Mince the garlic. Peel the ginger and mince of finely grate enough to yield 1 generous teaspoon.
3. Heat the oil in a large skillet over medium heat. As soon as the oil is fragrant, stir in the onion, garlic, ginger and crushed red pepper flakes; cook for 2 to 4 minutes, until the onion starts to soften. Add the cabbage stirring to coat; cover and cook 3 minutes or until it just starts to wilt.
4. Drain the linguine, reserving 1/3 cup of the cooking water. Return the linguine to its (now empty) pot, then transfer the contents of the skillet to the pot (off the heat). Add the soy sauce and toss to incorporate.
5. Finely grate about 2 teaspoons of lime zest over the pot. Cut the limes in half, then squeeze their juice over the mixture in the pot; toss to incorporate. If the mixture seems dry, add some of the reserved pasta cooking water.
6. Coarsely chop the cilantro and the basil. Add to the pot and toss gently to incorporate.
7. Divided among wide, shallow bowls; garnish with a few basil and/or cilantro leaves. Serve warm or at room temperature.

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