Pasta with Peanut Lime Vinagrette

Big Daddy's Kitchen

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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.

½ pound	uncooked bow tie pasta
½ 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)
¼ cup	creamy peanut butter (I use Jiff)
1 medium	lime, juiced
1½ tablespoons	rice vinegar (or substitute white vinegar)
1½ 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.