Linguine With Snow Peas, Cucumber, and Peanut Sauce
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
For Peanut Sauce
- 2 garlic cloves
- 2 tablespoons soy sauce
- 1⁄3 cup peanut butter
- 2⁄3 cup canned low sodium chicken broth or 2/3 cup homemade stock
- 1 1⁄2 tablespoons lime juice
- 1⁄2 teaspoon red pepper flakes
- 3⁄4 teaspoon salt
-
For Pasta
- 3⁄4 lb linguine
- 1⁄2 lb snow peas, cut diagonally into thin slices
- 1 1⁄2 cups bean sprouts (about 1/4 pound)
- 2 scallions, including green tops chopped
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1⁄2 cup chopped peanuts
directions
- FOR PEANUT SAUCE: In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
- FOR PASTA: In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
- TO SERVE: Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
- VEGETABLE TIP: Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an English (hothouse) cucumber, which is almost completely seedless.
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RECIPE SUBMITTED BY
kittycatmom
United States