Ingredients





Coarse salt and ground pepper


Le Veneziane Pasta- Corn Spaghetti


2 Tbs. gluten free soy sauce


1 Tbs. fresh lime juice


1 Tbs. vegetable oil, such as safflower


2 scallions, thinly sliced


½ English cucumber, halved lengthwise and thinly sliced


¼ c. unsalted peanuts, coarsely chopped


¼ c. fresh mint leaves


Directions





In a large pot of boiling salted water, cook pasta according to package directions. Drain, and rinse under cold water. Drain well. In a small bowl, whisk together soy sauce, lime juice, and oil. In a large bowl, combine noodles, scallions, cucumber, peanuts, and mint. (To store, refrigerate noodle mixture and sauce separately, up to one day.) Toss noodle mixture with sauce and serve.