Linguine with Ginger Peanut Sauce
Cook Time: 30 MINUTES
Serves: 2-4 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
- 4 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 and 2 tbsp rice wine vinegar. Toss to combine, then set aside to pickle slightly while pasta cooks.
- Cook Banza: Add Banza to pot with boiling water and cook according to package directions. Strain pasta with cold water (to stop the cooking process) 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.
- Finish Pasta: Add vegetables and Banza to bowl with sauce and toss to coat. Taste and season with salt and pepper as desired. Garnish with sesame seeds.
This is meant to be served chilled. Sauce can be made in a blender or food processor if you don’t want to grate garlic and ginger.