Categories: Asian, Main Dish, Pasta

Ingredients

• 12 ounces spinach linguine or 12 ounces whole wheat spaghetti
• 2 cups broccoli florets (about 9 oz.)
• 2 cups snow peas, trimmed (about 6 oz.)
• 2 cups sugar snap peas, trimmed (about 6 oz.)
• 1/2 cup unsalted peanuts
• 1/2 cup creamy natural-style peanut butter
• 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, white and green parts
• fresh ginger, peeled and finely grated (3/4 inch piece)
• 2 tablespoons firmly packed dark brown sugar
• 1/4 teaspoon red pepper flakes, plus more to taste

Directions

1. Cook pasta according to package directions; drain and rinse under cold water.

2. While pasta is cooking, put broccoli in a steamer basket over a large pot of boiling water and steam for 3 minutes; add in snow peas and sugar snap peas; steam for 2 minutes more, until all the vegetables are crisp tender.

3. Toast the peanuts in a small dry skillet over med-high heat until fragrant, 3-5 minutes, stirring often; set aside to cool.

4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a food processor or blender until smooth.

5. Just before serving, toss the pasta with ¾ cup of the sauce; divide between 6 serving bowls and top each serving with the vegetables.

6. Drizzle remaining sauce over the vegetables; coarsely chop the peanuts; sprinkle them on top; serve.

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