Vermicelli with Lime and Pink Pepper

I can provide you with a recipe to prepare delicious Vermicelli with Lime and Pink Pepper. This is a simple dish to make, combining the freshness of lime with the unique flavor of pink pepper. Here is the recipe.

Ingredients

• 350 g of vermicelli
• Grated zest and juice of 2 limes
• 1 tablespoon of pink peppercorns
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• (Optionally) a few fresh mint or basil leaves for garnish

Preparation

1. In a large pot, bring salted water to a boil to cook the pasta. When the water is boiling, add the vermicelli and cook according to the package instructions until it reaches the desired consistency (al dente is ideal).
2. Meanwhile, in a large bowl, combine the grated zest and juice of the limes. Lightly crush the pink peppercorns with a mortar and pestle or the back of a spoon to enhance their aroma and add them to the bowl with the lime.
3. Add the extra virgin olive oil to the bowl and mix well to create an emulsion.
4. Once the vermicelli is cooked, drain it while reserving some of the cooking water.
5. Immediately transfer the vermicelli into the bowl with the lime and pink pepper dressing and mix well to coat the pasta. If necessary, add a little of the reserved cooking water to help bind the sauce to the vermicelli.
6. Taste and adjust the seasoning with salt if needed.
7. Serve the Vermicelli with Lime and Pink Pepper hot, garnishing with mint or basil leaves if desired for an extra touch of color and freshness.

Trivia

Pink pepper is not true pepper, but the fruits of a plant called Schinus, often used in cooking for their sweet and slightly spicy aroma that pairs well with citrus flavors like lime. This dish represents a perfect balance between the different flavors and can be a perfect companion to meat or fish dishes that are not overly seasoned.

If you have any variations you would like to include or need substitutions for some ingredients, let me know, and I can customize the recipe according to your needs!