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Bow Tie Pasta with Peanut Lime Vinaigrette

Thanks go out to AussieChef, another cyberfriend and fabulous cook, for this inspired creation. Only modest  changes have been made to suit my personal preferences.  This is wonderfully light and makes a fantastic side dish but can easily satisfy as a meal all by itself.  A fresh, crusty baguette and a tossed salad and you have dinner!  Best of all, when you make the vinaigrette make a double batch and put half in the fridge for a quick, easy after-work meal.

pound   uncooked bow tie pasta
cup   scallions, chopped (green parts only)
1 medium   red bell pepper, julienned
1/3 cup   roasted peanuts, crushed
For the Vinaigrette
1 tablespoon   fresh ginger, grated
2 cloves   garlic, minced
1 small   dried, hot chile
1 tablespoon   dried cilantro (or use fresh)
cup   creamy peanut butter (I use Jiff)
1 medium   lime, juiced
1 tablespoons   rice vinegar (or substitute white vinegar)
1 tablespoons   soy sauce
2 teaspoons   light brown sugar
2/3 cup   canola oil (or substitute vegetable oil)
1 teaspoon   sesame oil
salt to taste

Prepare the pasta al dente, rinse, drain and set aside.  Prepare the vinaigrette by combining all ingredients except oil in a blender.  Whir until pureed.  Continue to whir while slowly drizzling in the oil until it is completely incorporated.  Allow to sit for at least one-half hour so flavors may blend.  Toss the pasta with the scallions, red pepper and vinaigrette.  Garnish with crushed peanuts.

 

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