Linguine with Snow Peas, Cucumber, and Peanut Sauce Recipe
Looking for a taste of spring? Nothing beats the sweet crunch of fresh snow peas. Combine them with linguine in a simple peanut sauce with scallions and cucumber and you have a foolproof meal for any occasion.
- 2 cloves garlic
- 2 Tbsp soy sauce
- 1/3 cup peanut butter
- 2/3 cup canned low-sodium chicken broth, vegetable broth, or homemade stock
- 1 1/2 Tbsp lime juice
- 1/2 tsp red-pepper flakes
- 3/4 tsp salt
- 3/4 pound linguine
- 1/2 pound snow peas, cut diagonally into thin slices
- 1 1/2 cup bean sprouts (about 1/4 pound)
- 2 scallions including green tops, chopped
- 1 cucumber, peeled, halved lengthwise, seeded and sliced thin
- 1/2 cup chopped peanuts
- In a blender or food processor, combine the garlic, soy sauce, peanut butter, broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
- 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.
To add additional proteins cook them until almost fully done, toss with sprouts and peas until done then combine with noodles and sauce.