Sunday, September 19, 2010

Sheetal Bhagat's Thai Peanut Pasta

I brought this recipe to a picnic potluck, and everyone went back for seconds!  Using what I had on hand, I substituted yellow onion for shallots, vegetable stock for chicken stock, and regular sesame seeds for black sesame seeds.  I also omitted the zucchini.  Very tasty, and a good amount of spice-- had a nice kick, but not overly hot.  The recipe says it feeds four; I think it makes a lot more than that.

2 tbsp butter
¼ cup minced shallot
½ tsp minced garlic
½ cup dry white wine
1 cup chicken stock (I used vegetable stock)
½ cup smooth natural peanut butter
1 tsp chili paste
1 tbsp vinegar (I used rice wine vinegar)
½ cup heavy cream
salt and pepper to taste
1 lb linguini noodles, boiled
1 cup zucchini, small dice
¼ cup shredded carrot
¼ cup green onion, bias cut, garnish
2 tbsp black sesame, garnish

Heat sauté pan on medium heat. Add butter, melt. Add shallot, sauté. Add garlic, cook for a minute. Add wine, let simmer and reduce by ½. Add stock, cook for 1 minute. Add peanut butter and smooth out the lumps. Add chili paste and vinegar. Cook off some of the liquid to thicken the sauce. Add cream, reduce heat. Season to taste with salt and pepper.

Sauté zucchini in 1 tbsp oil. Do not overcook; retain the crunch of the zucchini. Remove from heat, add carrots. Mix. Toss linguini with sauce and vegetables. Top with green onion and sesame seeds.

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