September 23, 2008

Snap Pea Pasta


Be sure to use red peppers (not green) to make a pretty dish with the peanutty pasta and the green peas. This is great to take to a potluck, although any leftovers don't keep very well for long.

8 oz. pasta
1/2 lb. snap peas, blanched
1 medium red bell pepper
1/3 C light soy sauce
1/4 C peanut oil
2 T sesame oil
3 T chunky peanut butter
2 T minced fresh ginger (or a bit of dried ground)
dash of pepper

Cook pasta and drain; combine with peas and peppers. Chill. Whisk remaining ingredients together; pour over pasta just before serving.

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