Linguine with Ginger Peanut Sauce
Cook Time: 20 MINUTES
Serves: 2 PEOPLE
- 1 box Banza Linguine
- ½ cup purple cabbage, shredded
- ½ cup carrots, shredded
- ½ cup edamame, shelled
- ¼ cup mini tri-color bell peppers, thinly sliced
- 1 scallion, dark green thinly sliced on a bias
- 3 tbsp rice wine vinegar
- ⅓ cup peanut butter
- 2 cloves garlic, finely grated
- 2” piece of ginger, finely grated
- 3 tbsp tamari
- 1 tsp sesame oil
- 2 tbsp white sesame seeds, toasted
- Season Vegetables: Bring a large pot of water to a boil. In a medium bowl, combine cabbage, carrots, edamame, bell peppers, scallions, 1 tbsp rice wine vinegar and ¼ tsp salt. Toss to combine, then set aside to pickle slightly.
- Cook Banza: Once water is boiling, add Banza and cook according to package directions. Strain pasta, rinse with cold water to stop cooking and set aside.
- Make Sauce: While pasta cooks, in a large bowl, combine remaining 2 tbsp rice wine vinegar, peanut butter, garlic, ginger, tamari, sesame oil and 1 tbsp water. Whisk until smooth. Alternatively, combine all sauce ingredients in a blender or food processor and puree until smooth.
- Finish Pasta: Add seasoned vegetables and Banza to bowl with sauce and toss to coat. Taste and season with salt and pepper as desired. Garnish with sesame seeds.
• Note: this is meant to be served cold.
• Substitute sunflower seed butter for a nut-free alternative.
• Add finely diced fresh jalapeno or serrano to the quick-pickled vegetables for brightness and heat, if desired.