Categories: Asian
Ingredients
- 5 oz. Fettuccine Pasta
- 1 Lime
- 10 oz. Broccoli Florets
- 2 Green Onions
- 1 Red Fresno Chile
- 1 oz. Honey Roasted Peanuts 11/2 oz. Creamy Peanut Butter
- 1/2 fl. oz. Sweet Chili Sauce
- 1/4 fl. oz. Soy Sauce
- 1 Tbsp. Chopped Ginger
Directions
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Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry.
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Add pasta to boiling water and cook until al dente, 7-9 minutes. Ladle out and reserve 1 cup pasta water. Drain in a colander and rinse pasta under cold water to stop the cooking process. Set aside. While pasta cooks, prepare ingredients.
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Cut broccoli florets into large bite-sized pieces, if necessary. Halve lime and juice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Slice Fresno chile into thin rounds. Discard seeds if you prefer less spice. Coarsely chop peanuts.
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In a small mixing bowl, stir together peanut butter, sweet chili sauce, 2 Tbsp. lime juice, and soy sauce until smooth. Add reserved pasta water 1 Tbsp. at a time until sauce is thick, creamy, and falls off spoon in ribbons. Reserve ½ cup pasta water for stir-fry. Set sauce aside.
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Heat a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add broccoli florets to hot pan and cook, stirring often, until caramelized, 2-4 minutes.
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Add white portions of green onions, Fresno chile (to taste), and ginger to pan. Cook, stirring constantly, until fragrant, 1 minute. Add pasta, reserved ½ cup pasta water, ½ tsp. salt, and ¼ tsp. pepper. Cook, stirring often, until broccoli is tender, 2-4 minutes. Remove from burner and toss in green portions of green onions.
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Place stir-fry on a plate. Spoon sauce over pasta. Garnish with peanuts.