My file of saved vegetarian recipes is overrun with pasta dishes, which is problematic since I try to only eat pasta one day a week to save myself from carb-overload. But when Joe asked for some type of peanut noodle dish, it gave me an excuse to dig through the file and pick one out that I had saved a long time ago, preferably one with lots of vegetables. I simplified the recipe a bit, blanching the vegetables in the pasta water rather than steaming them in a separate pot. This mixed everything together. Also, just a note of warning, check your nuts. I had these peanuts in the cupboard for WAY too long, and the fats had become rancid. Not tasty.Aromatic Noodles with Peanut-Lime Sauce
source: Ellie Krieger via Apple a Day
Ingredients
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
Preparation
1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
2. 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.
3. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool.
4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, and red pepper flakes in a food processor or blender until smooth.
5. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 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.
