Linguine with Bok Choy, Thai Basil, and Mint
- 400 grams Linguine
- 2 green Pepperoncini
- 1 handful Thai basil
- 1 handful mint
- 300 grams Bok Choy
- 2 garlic cloves
- 5 Tbsps sesame oil
- 2 Tbsps lemon juice
- freshly ground peppers
Cook the linguine according to the package direction in boiling salted water until al dente. Slit the pepperoncini lengthwise, and remove the seeds. Rinse and finely chop.
Rinse and dry the thai basil, mint, and bok choy. Coarsely chop the thai basil and mint. Slice the bok choy into 1 cm (approximately 1/2 inch) thick strips. Peel and finely chop the garlic.
Heat the oil in a large skillet. Add the peppers and bok choy and cook 2 to 3 minutes. Add the garlic, and cook briefly. Drain the pasta, reserving 1/2 cup of the cooking water.
Mix the pasta into the pan with the bok choy. Mix in the herbs, lemon juice, and pasta water. Season to taste with salt and pepper. Divide onto warm plates, garnish with mint and basil leaves, and serve immediately.