RECIPE

Linguine with Snow Peas, Cucumber, and Peanut Sauce

  • Contributed by Quick from Scratch Vegetable Main Dishes
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Kids will be especially fond of this Asian-inspired noodle dish—after all, the sauce is made with peanut butter— but the combination of cooked and raw vegetables i refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

Ingredients

  • Ingredients
    1. 2 cloves garlic
    2. 2 tablespoons soy sauce
    3. 1/3 cup peanut butter
    4. 2/3 cup canned low-sodium chicken broth, vegetable broth, or homemade stock
    5. 1 1/2 tablespoons lime juice
    6. 1/2 teaspoon red-pepper flakes
    7. 3/4 teaspoon salt
    8. 3/4 pound linguine
    9. 1/2 pound snow peas, cut diagonally into thin slices
    10. 1 1/2 cups bean sprouts (about 1/4 pound)
    11. 2 scallions including green tops, chopped
    12. 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
    13. 1/2 cup chopped peanuts

Directions

  1. In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
  2. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.

Notes

Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them—or buy an English (hothouse) cucumber, which is almost completely seedless.