Last night the three of us made dinner together – and then watched the rest of Roots. It was raining outside so that was a good thing to do. The pasta dish was a recipe that I found in the Food Network magazine. The name of the recipe as Asian Noodles with Summer Vegetables. It was quite tasty and pretty simple to prepare. The hardest part (and that was not really hard!) was cutting up all the vegetables while the pasta water got hot.

Start by bringing a large pot of salted water to a boil. Add 1 box of whole wheat pasta to the water and cook as the label directs. Add approximately 12 ounces of snap peas and 2 heads of bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water and then drain. Transfer the pasta and vegetables to a large bowl.

While the water reaches a boil, pulse 1/2 cup of peanut butter, 3 tablespoons water, 3 tablespoons of rice vinegar, 2 tablespoons of Sriracha, 4-5 roughly chopped scallions, 1 1/2-inch piece of sliced ginger, 1/4 cup chopped cilantro and 1/2 teaspoon salt in a food processor and blend until smooth. Toss 1 chopped red bell pepper and 4 chopped radishes in a medium bowl with 1/4 cup chopped cilantro and 1 tablespoon rice vinegar.

After the pasta and vegetables are cooked, add the peanut sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen up the sauce. Toss to coat and top each serving with the diced vegetables and some more Sriracha.

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