Recipe by Sharlene~W
A great tasting Asian flavored pasta salad. If you can't serve immediately, combine pasta and sauce and toss with the vegetables just before serving.
Top Review by Mmmmmmm!
I loved this recipe! Instead of cucumbers I used my left over peppers..green, yellow and red. I also added some red onion for an extra bite. Oh, and since I didn't have any ginger, I finely minced a small clove of garlic instead. If you like garlic like I do, it was very tasty! And because of the soy sauce, it really didn't need any more salt. GREAT DISH!
- 1 (16 ounce) package linguine or 1 (16 ounce) package spaghetti
- 2 1⁄2 teaspoons salt
- 4 ounces snow peas, strings removed
- 1⁄2 cup creamy peanut butter
- 1 tablespoon grated peeled fresh ginger
- 1⁄4 cup soy sauce
- 2 tablespoons white distilled vinegar
- 2 teaspoons sesame oil
- 1⁄4 teaspoon hot pepper sauce
- 1 small cucumber, peeled, seeded, and cut into matchstick size strips
- 1⁄4 cup dry roasted peanuts
- 1 green onion, chopped
Directions See How It's Made
- In a large saucepan, cook linguine as directed on package, using 2 teaspoons salt.
- Meanwhile, in another saucepan, combine 1 inch water and snow peas; heat to boiling over high heat.
- Reduce heat and simmer 2 minutes; drain.
- Rinse with cold running water; drain.
- Cut snow peas lengthwise into 1/4-inch wide matchstick strips and set aside.
- Drain linguine, reserving 1 cup of the pasta water.
- To prepare dressing: In large bowl, with wire whisk, mix peanut butter, ginger, reserved pasta water, soy sauce, vinegar, sesame oil, remaining 1/2 teaspoon salt, and hot pepper sauce until smooth.
- Add linguine to dressing in bowl and toss to coat.
- Add snow peas and cucumber; toss to combine.
- To serve, sprinkle with peanuts and green onions.