- Prepare the Ingredients
Gather all ingredients: 1 lb short pasta, 2 tbsp kosher salt, 1 cup mayonnaise, ½ cup fresh lime juice (about 4-5 limes), 3 minced garlic cloves, 1 ½ cups minced fresh parsley, 1 ½ cups minced fresh cilantro, 1 tsp black pepper, and ½ cup chopped peanuts. Fill a large pot with water for the pasta. Mince the herbs and garlic, juice the limes, and chop the peanuts. Having everything ready makes the process seamless.
- Cook the Pasta
Bring the large pot of water to a rolling boil over high heat. Add the 2 tablespoons of kosher salt—this seasons the pasta from within. Add the 1 lb of pasta and cook according to package directions until al dente (firm to the bite). This usually takes 9-11 minutes. Once cooked, drain the pasta in a colander but do not rinse it. Let it cool for about 5 minutes; this prevents the hot pasta from wilting the fresh herbs in the sauce.
- Make the Vibrant Sauce
While the pasta cools, make the sauce. In a large mixing bowl, combine the 1 cup of mayonnaise, ½ cup of fresh lime juice, and the 3 minced garlic cloves. Whisk vigorously until completely smooth and emulsified—the mixture will lighten in color slightly. Season with the 1 teaspoon of black pepper. Taste and adjust seasoning, remembering the pasta water was already salted.
- Combine & Finish the Dish
Add the slightly cooled, drained pasta to the bowl with the sauce. Using a large rubber spatula or tongs, gently fold the pasta into the sauce, ensuring every piece is coated. Now, add the 1 ½ cups each of minced parsley and cilantro. Fold gently again until the herbs are evenly distributed throughout. Transfer the pasta to a serving bowl or individual plates. Sprinkle the top generously with the ½ cup of chopped peanuts for a delightful crunch. Serve immediately.
- Calories:680 kcal
- Protein:16 g
- Carbohydrates:92 g
- Sugar:5 g
- Salt:1.2 g
- Energy:2845 kJ
- Fat:29 g
There’s a dish that has saved me from more boring weeknight dinners than I can count, and it’s not your average spaghetti. It’s a vibrant, punchy plate of brazilian pasta that feels like a fiesta in a bowl. Picture tender pasta not just coated, but *embraced* by a bright, herbaceous, and slightly creamy sauce that brings sunshine to your table. It’s comfort food with a samba beat, and once you try it, you’ll understand why it’s a beloved secret in Brazilian homes.
The Unexpected Story of Brazilian Pasta
You might not think of Italy when you think of Brazil, but pasta found a second home there generations ago. It was embraced, adapted, and utterly transformed by local ingredients and sensibilities. This isn’t about a traditional Bolognese. This dish represents a uniquely Brazilian fusion—a testament to the country’s knack for taking something familiar and making it exuberantly their own with a blast of fresh lime, a flurry of herbs, and a textural crunch. It’s casual, celebratory, and utterly addictive.
What Makes This Condiment So Special
This magic is all about the sauce. It walks a perfect line. It’s creamy but light, packed with flavor but not heavy. The base is a clever mixture of mayonnaise (which gives it body) and a generous amount of fresh lime juice (which provides a bright, vinegary punch). You then fold in a huge amount of minced fresh parsley and cilantro, and a hit of garlic. The result is a silky-smooth, intensely green sauce that’s simultaneously rich and refreshing. It clings to every noodle in the most delightful way.
The Pro-Tip for Perfect Brazilian Pasta
Don’t just dump the sauce on hot pasta. Here’s the “Aha!” moment: let the pasta cool for about five minutes after draining. Why? If the noodles are piping hot, they’ll “cook” the delicate herbs in the sauce, turning them dark and dulling their vibrant flavor. Tossing everything together when the pasta is just warm ensures your sauce stays brilliantly green, fresh, and fragrant.
Serving & Pairing: Go Beyond the Bowl
This pasta is a star on its own, but it loves company. For a true Brazilian churrascaria experience, serve it alongside simply grilled chicken or steak. It’s also incredible with seared shrimp. As for drinks, skip the heavy red wine. A crisp, citrusy pilsner or a caipirinha—Brazil’s national cocktail—are the perfect foils to the dish’s zesty profile. Looking for a fresh salad to start? Check out our recipe collection for ideas.
Creative Variations & Substitutions
The beauty of these brazilian pasta recipes is their flexibility. For a lighter touch, swap half the mayo for Greek yogurt. Nut allergy? The ground peanuts can be omitted or replaced with toasted breadcrumbs for crunch. To turn it into a heartier, main-course brazilian pasta dish, fold in shredded rotisserie chicken or flaked canned tuna right before serving. Vegetarians can add chickpeas or pan-fried halloumi cubes.
Make-Ahead & Storage Wisdom
You can make the sauce up to a day ahead; keep it sealed tight in the fridge. The herbs might darken a touch, but the flavor will only improve. The finished dish is best eaten the day it’s made, as the pasta will continue to absorb the sauce. However, leftovers are still delicious cold from the fridge the next day—think of it as a Brazilian-inspired pasta salad!
Your Brazilian Pasta FAQs
Can I use dried herbs instead of fresh?
I beg you, don’t. The fresh herbs are the soul of this dish. Dried parsley and cilantro will taste dusty and sad. If you must substitute, try a different fresh herb like basil or mint, but know it will be a different (though still tasty) creation.
What type of pasta works best?
Short, sturdy shapes like penne, fusilli, or farfalle are ideal. They have nooks and crannies that trap every bit of that glorious sauce. Avoid long, thin pasta like angel hair, as noted by food science experts at Serious Eats.
Is this dish spicy?
As written, no. It’s all about bright, herbal flavors. But if you want heat, a finely minced serrano pepper added to the sauce or a few dashes of your favorite hot sauce will take it exactly where you want to go.
So, what are you waiting for? Grab that lime, chop those herbs, and get ready to toss up a bowl of pure, unadulterated joy. This recipe is a passport to flavor, and I can’t wait for you to take the trip. Tell me how it goes in the comments!
