Ingredients :
Posted since : 06-03-2008
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Spinach linguine or whole-wheatspaghetti - 1 1/2 cup
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Broccoli florets - 2 cups
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Snow peas, trimmed - 2cup
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Sugar snap peas, trimmed - 2 cups
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Natural creamy peanut butter - 1/2 cup
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Water - 1/4 cup
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Low-sodium soy sauce - 1/4 cup
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Rice vinegar - 2 tbsp
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Fresh lime juice - 2 tbsp
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Scallion, cut into pieces - 1
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Fresh ginger, finely grated -3/4
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Brown sugar - 2 tbsp
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Red pepper flakes - 1/4 tbsp
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Shelled unsalted peanuts - 1/2 cup
Method :
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Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
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While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes.
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Add the snow peas and sugar snap peas and steam for 2 minutes more.
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Toast the peanuts in a dry pan over a medium heat until they become fragrant, it takes about 3 minutes. Set them aside to cool.
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Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
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Just before serving, toss the pasta with 3/4 cup of the peanut sauce.
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Divide into 6 serving bowls and top each serving with the vegetables.
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Drizzle the remaining sauce over the vegetables.
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Coarsely chop the peanuts, sprinkle them on top and serve.
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