Asian-Style Pasta
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Everyday Food, January/February 2004
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon honey
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 eggplants, 1 pound each, peeled and cut into 1/2-inch chunks
- 8 ounces snow peas, strings removed, halved diagonally
- 2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
- 8 ounces pappardelle (broad noodles with curly edges)
Directions
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In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.
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Place eggplants in a steaming basket set over a pan of simmering water; cover, and cook until almost tender, turning eggplant occasionally, about 15 minutes (add more water as needed). Add snow peas and bell peppers; cook until crisp-tender and eggplant is tender, about 5 minutes. Remove basket from pan.
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Meanwhile, in large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; add pasta and steamed vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve warm or at room temperature.
Cook's Note
As an alternative to the pappardelle, you can break eight ounces of lasagna into large pieces.
Awesome substitution of chicken for eggplant and broccoli for snow peas. Wonderful taste. Works great with little bow ties. Don't forget the pepper - makes it really sing.
Awesome substitution of chicken for eggplant and broccoli for snow peas. Wonderful taste. Works great with little bow ties. Don't forget the pepper - makes it really sing.
Great variations: Substitute chicken breast for eggplant. Broccoli tastes really good included, as well, instead of snow peas.