Asian Peanut Pasta

Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 1⁄2 cup chicken broth or 1⁄2 cup vegetable broth
• 1 1⁄2 tablespoons  minced  fresh gingerroot
• 3  tablespoons soy sauce
• 3  tablespoons peanut butter
• 1 1⁄2 tablespoons honey
• 2  teaspoons  chili paste (optional)
• 3  garlic cloves, minced
• 8  ounces penne, fusilli or 8  ounces rotini pasta
• 1⁄4 cup  chopped green onion
• 1⁄4 cup  chopped peanuts

Directions

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.