Spicy Tomato Lime Pasta with Corn and Pigeon Peas

1Preparing the Sauce In a blender, combine the soaked chile guajillo (8), tomato sauce (2 cups), lime juice, and nutritional yeast (2 tablespoons). Blend until smooth and set aside.

2Cooking the Pasta Cook the rice noodles (8 oz) according to package instructions. Once cooked, drain and set aside.

3Preparing the Dish In a large skillet, heat olive oil over medium heat. Add the capers (2 tablespoons) and cook until crispy. Add the corn, pigeon peas (1 can), and sorrel leaves (1 cup). Stir in the prepared sauce and cook for 5 minutes, allowing the flavors to meld.

4Adding the Pasta Add the cooked rice noodles (8 oz) to the skillet and toss to combine with the sauce and vegetables. Cook for an additional 2-3 minutes to heat through.

5Serving Serve the spicy tomato lime pasta topped with grated Parmesan cheese (½ cup), fresh parsley, and a few slices of lychee for a refreshing twist. Season with salt and pepper if desired.