(adapted from Sheila Lukins, All Around the World Cookbook 293 (1994))
I've served this twice, both at Berkeley Women's Law Journal events. The
second time, I served it along with
Vaguely Spicy Sesame Noodles, and they were
both a big hit.
ingredients
- 2 T. sesame seeds
- 1/4 lb. snow peas, trimmed
- 1 T. peanut oil
- 12 oz. butterfly (farfelle) pasta
- 1 1/4 c. Spicy Peanut Sauce
- Salt, to taste
- freshly ground black pepper, to taste
instructions
- Toast sesame seeds (heat in a dry skillet over medium heat, shaking
constantly, until golden brown... about ten minutes). Let cool.
- Julienne the snow peas. Blanch (dunk in boiling water for
thirty seconds, remove and run under cold water until cool to the
touch).
- Cook pasta until just tender. Toss the peanut oil in the
water as the pasta is cooking. Cool pasta well under cold running
water.
- Toss well drained pasta with the peanut sauce. Season to taste with salt
and pepper. The mixture may seem runny at this point--that is normal.
- Refrigerate for several hours (overnight is fine).
- Retoss the pasta to redistribute sauce. Add snow peas and sesame seeds and
mix lightly.
- Let the dish warm to close to room temperature before serving (you can
serve it cold, but it will be more flavorful if you let it warm up a bit).
Serves six as a side dish. |