Peanut Noodles with Pears

By Hklbrries

Some summer recipes are both special enough for entertaining and simple enough for a family dinner. What gives them added appeal for the cook is that part of the preparation can be done ahead if you wish, and no oven is needed.

This salad is a fine example, for a no-stress, enjoy-the-party-yourself occasion. It's included in a feature in Real Simple magazine's August issue, among suggested recipes by food editor Kay Chun for 'the easiest dinner ever.'

This is healthy eating, too. Peanuts and pears add texture to the recipe, and you can give the seasoning a touch of chili if you wish. Serve the salad along with other salad choices, or just with fresh bread and fruit, depending on the number of diners and your appetite.

Ingredients

• 1 pound spaghetti
• 1 cup smooth peanut butter
• 1 cup water, at room temperature
• 1/4 cup white vinegar
• 1 tbsp sesame oil
• 2 tsp kosher salt
• 1 Asian or Bosc pear, peeled and thinly sliced
• 5 scallions, trimmed and thinly sliced
• 1/3 cup roasted peanuts, roughly chopped
• 3 small red serrano chilies, thinly sliced (optional)

Preparation

Step 1

Cook the spaghetti al dente according to the package instructions. Drain, rinse with cold water, then drain again. Combine the peanut butter, water, vinegar, oil and salt to make a smooth sauce. Toss the noodles with the peanut sauce. Arrange on a platter and top with the pear, scallions, peanuts and chilies (if using).

To make ahead, mix the sauce and cook the spaghetti up to 1 day beforehand. Refrigerate separately. Bring the sauce to room temperature before mixing with the pasta.