This recipe is as close as we can get to the pasta dish served at the Limoncello Restaurant in Phnom Penh. Add a can of tomato sauce for a richer tomato taste.
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Here's a light vinaigrette adapted from Bon Appétit magazine that can be made up to a week ahead and refrigerated. Bring to room temperature and shake before using. It is light and fresh and really brings out the taste in a salad.
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