Here’s a great dish for using the fresh whole wheat pasta available from Pensi Pasta! This makes a great vegetarian main course or you can add some grilled shrimp or leftover grilled steak for a heartier meal.
INGREDIENTS:
1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar, or lime juice
2 teaspoons honey
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
1/2 cup chopped fresh cilantro, divided
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
2 carrots, coarsely shredded or cut into fine julienne
1/2 cup toasted sesame seeds
1/4 cup peanuts, toasted and chopped (optional)
METHOD:
Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water. Place drained noodles in a large bowl.
Meanwhile, in a small bowl, whisk together soy sauce, sesame oil, canola oil, vinegar (or lime juice), honey, crushed red pepper, 1/4 cup scallions, and 2 tablespoons cilantro.
Add snow peas, red bell pepper, carrots, sesame seeds, and chopped peanuts to the noodles. Pour dressing over noodles and toss.
To serve, garnish with remaining scallions and cilantro.
YIELD: 8 servings.
VARIATIONS: To serve as a heartier main course, add grilled and sliced flank steak or grilled shrimp.
