This quick recipe is tangy, spicy, and good as a hot meal or served cold as a salad. As a meal, serves two. As a side-dish, serves four.
- 8 ounces of bite-size pasta (Rotini, Penne, Bowtie, etc)
- 1/2 lime (keep other half for peanut sauce)
- Grated parmesan
- Fresh-ground black pepper
- Thai Peanut Sauce (adapted from Blendtec’s recipe)
- 1/4 cup milk (non-dairy is best, but not necessary)
- Juice from 1/2 lime
- 1 tablespoon honey
- 1 tablespoon ground ginger
- 1 tablespoon minced garlic (or one whole clove)
- 1/3 cup peanut butter (creamy or chunky)
- 1 tablespoon hot sauce (I use Sriracha)
Begin by boiling 1 quart of water.
Combine all ingredients for the Thai Peanut Sauce in a blender, and blend until smooth. If you used non-dairy milk, you can put the sauce in a squeeze bottle for easy application (highly recommended). Label and store in your fridge.
Cook the pasta to al dente (roughly 10 minutes). Drain the pasta and return to pot or to a serving bowl.
Add enough Thai peanut sauce to coat the pasta. Add Parmesan, pepper, cilantro and basil. Toss to coat evenly. Squeeze fresh lime on top. Serve with more Parmesan, cilantro and basil to garnish. Optionally, garnish with lime wedges.
Serve immediately, or to serve as a salad, refrigerate over night.