Noodles with Lime Peanut Sauce

By deb49

Ingredients

• 3/4 pound linguine
• 2 cups broccoli florets -- (about 9 ounces)
• 2 cups snow peas -- (about 6 ounces) trimmed
• 1/2 cup peanut butter, creamy
• 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
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• 1/2 cup peanuts, unsalted

Details

Servings 6

Preparation

Step 1

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, 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.

Right 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.