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Farfalle with Spicy Peanut Sauce


submitted by perrin on Jul-19-04
average rating: 4.0 (from 2 votes)
servings: (not specified)

This is one of the dishes I fall back on regularly. It's interesting enough to serve to company, but quick enough to make any time. Good to have handy when vegetarian friends drop in. The original recipe came from Sheila Lukins' "All Around the World" cookbook, but I've changed it a bit over the years to match my taste.

The sauce:
3 tbsps peanut butter
1 tbsp sesame oil
1 tbsp peanut oil
2 tbsps soy sauce
2 tbsps rice vinegar
2 tsps sugar
2 tsps fresh ginger, peeled
1 clove garlic
juice of 1 lime
chili oil

The rest:
farfalle pasta
optionally, about a cup of steamed broccoli or snowpeas or granny smith apple
scallions, sliced on the bias, for garnish
sesame seeds, for garnish

1. Put all of the sauce ingredients in a blender and puree.
2. Cook the pasta.
3. Adding one of the vegetables dresses it up a bit. For broccoli, chop it loosely and steam it. For snowpeas, blanch them and cut them into matchsticks.  For apple, just core it and chop it into matchsticks.
4. Plate some pasta, pour sauce over it, and top with vegetable, scallion, and sesame seeds.





steveandsarah, Oct-10-04 21:54:08:
rating:
We were dubious about this at first, thinking it sounded a bit ersatz-Asian, but the sauce is completely addictive, and we now want to pour it on everything. Delicious!
steveandsarah, Oct-17-04 18:33:40:
The sauce also tastes really good on tofu & steamed spinach, with some toasted sesame seeds on top.
willandleah, Feb-2-05 20:36:05:
rating:
Perrin introduced me to this recipe ages ago, and we eat it often -- the sauce is ridiculously addictive, I've sometimes eaten it straight out of the fridge with a spoon. Nice choice for a pasta dish when you're sick of Italianate options but still want those tasty, easy carbs.

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