1 pound linguini
¾ cup natural creamy peanut butter
¼ cup low-sodium soy sauce
¼ cup water plus 2 Tablespoons
3 Tablespoons rice vinegar
Juice of one lime
2 teaspoons fresh ginger, chopped
1 green onion, more for garnish
3 Tablespoons light brown sugar
2 cups broccoli florets
½ cup shelled salted peanuts
Fresh mint leaves
Cook the linguini in a large pot of salted water according to the directions on the package. Drain and rinse with cold water. Set aside.
While the pasta is cooking steam 2 cups broccoli florets in a steamer basket for 4 minutes.
Make the peanut sauce in a food processor or blender by pureeing until smooth peanut butter, soy sauce, water, rice vinegar, fresh ginger, juice of one lime, green onion and brown sugar.
Immediately before serving, toss the pasta with 1 cup of the peanut sauce. Top each serving with broccoli florets and drizzle the remaining sauce over the vegetables. Coarsely chop peanuts and sprinkle on top along with fresh mint leaves and chopped green onion.
Serves six.
- Courtesy of Cathy Pollak