Ingredients Jump to Instructions ↓

  1. 3/4 pound spinach linguine or whole-wheat spaghetti

  2. 2 cups (about 9 ounces) broccoli florets

  3. 2 cups (about 6 ounces) snow peas, trimmed

  4. 2 cups (about 6 ounces) sugar snap peas, trimmed

  5. 1/2 cup natural creamy peanut butter

  6. 1/4 cup low-sodium soy sauce

  7. 1/4 cup water

  8. 2 tablespoons rice vinegar

  9. 2 tablespoons fresh lime juice

  10. 1 scallion , cut into pieces

  11. 3/4 inch fresh ginger , finely grated

  12. 2 tablespoons brown sugar

  13. 1/4 teaspoon red pepper flakes

  14. 1/2 cup shelled unsalted peanuts

Instructions Jump to Ingredients ↑

  1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce , water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.


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