Contributor: Rubab Rasool (Peshawar, Pakistan)
Posted since : 06-03-2008
Spinach linguine or whole-wheatspaghetti - 1 1/2 cup
Broccoli florets - 2 cups
Snow peas, trimmed - 2cup
Sugar snap peas, trimmed - 2 cups
Natural creamy peanut butter - 1/2 cup
Water - 1/4 cup
Low-sodium soy sauce - 1/4 cup
Rice vinegar - 2 tbsp
Fresh lime juice - 2 tbsp
Scallion, cut into pieces - 1
Fresh ginger, finely grated -3/4
Brown sugar - 2 tbsp
Red pepper flakes - 1/4 tbsp
Shelled unsalted peanuts - 1/2 cup
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
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.
Add the snow peas and sugar snap peas and steam for 2 minutes more.
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.
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.
Just before serving, toss the pasta with 3/4 cup of the peanut sauce.
Divide into 6 serving bowls and top each serving with the vegetables.
Drizzle the remaining sauce over the vegetables.
Coarsely chop the peanuts, sprinkle them on top and serve.