Skip to main content

Peanutty pasta

Yesterday, I came across this recipe here and decided to make it since simple is all I wanted yesterday. I have made an Asian style pasta before but the sauce I made for that was different than this.
This pasta was super easy to make, I doubled all the amounts so that both of us could pack it for lunch. I followed most of the recipe except a few things

a. I added store-bought chilli garlic sauce (quite a few dashes, since I was craving spicy food)
b. I omitted the broccoli and added sugar snap peas (what better than a handful to these beauties!)
c. I added soy sauce instead of teriyaki sauce and omitted the sugar called for in the original recipe.
d. I added nearly a third of a cup of lime juice and even topped it with more lime juice before serving.
e. I also added nearly 2 tbsp of chopped ginger.

I am sending this to Presto pasta nights hosted by Hillary of Chew on that blog

Judgement day: While the flavor was great, the pasta was a bit dry. I think I would add more of the broth next time.
Labels:

Comments

  1. Ruth DanielsApril 23, 2009 at 4:46 AM

    What a fantastic dish! I'm so glad you decided to share with Presto Pasta Nights. Hope to see you back often.

    ReplyDelete
  2. HillaryApril 23, 2009 at 3:42 PM

    I think peanuts and pasta were born to be eaten together. Great dish! Thanks for including in tomorrow's roundup! :)

    Hillary
    Chew on That

    ReplyDelete
  3. JoanneApril 24, 2009 at 12:47 PM

    I love peanut sauce and mixed some with pasta this week as well! It seems we were on the same page. I will have to give yours a whirl.

    ReplyDelete
  4. AlisaApril 24, 2009 at 1:04 PM

    Yum, two peanut pastas in the presto pasta round-up; I am in heaven :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Puff pastry- a challenge indeed!

This challenge brought back a flood of memories, memories of McRennet or any bakery that would serve tasty vegetable puffs. I loved those and since my mom knew this she would always come home with a handful of these for an evening snack whenever she could. The bliss of biting into a warm puff pastry filled with spicy vegetable mixture is something inexplicable, you should taste it yourself to know the feeling! So when this month we were asked to tackle puff pastry as a part of the Daring Baker's Challenge, I unwittingly thought- how cool is that, I could make  my own puffs! Little did I realize that my first attempt at this challenege would result in a horrific half-baked dough in a pool of molten butter, yikes!!! "How am I ever going to have a go at it again?" I muttered to myself and for the next 30min or so could not shake myself out of this horror story. But thankfully with some talking from the WISE GUY and my own sobriety being brought back by a big bowl of icecre
Post a Comment
Read more

Paruppu thuvaiyal- MLLA 35 entry

My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker) This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest. Ingredients 1 cup yellow moong dal 1 clove garlic 2 dried red chillies * a pinch of asaefotida (hing) 2 tbsp oil salt to taste water, minimal quantity for grinding Method Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown. Cool it down and grind with minimal amount of water. Serve with hot rice, ghee (clarified butter) and some fried papad! Judgement With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people dow
4 comments
Read more

Noel Nut balls

Oops, I forgot to post my day 4 recipe for the marathon, I did post day 5 with the chocolate cake! Anyway barring that mistake, this would be the day 6 of the marathon and the 11th in my books (confusing numbers eh?!) Well these are yet another batch of cookies that I made to be sent to friends this year- absolutely delicious people! A success story modified from the Martha Stewart recipe for Noel Nut balls , I am beginning to like her cookie recipes... Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup vegetable shortening 2 tbsp honey 1 tsp orange juice 2 1/4 cups sifted all-purpose flour 3/4 cup chopped pecans (best if chopped by hand) 1/2 cup sifted confectioners' sugar, plus more for rolling 1/4 tsp salt 1/2 tsp freshly grated nutmeg 1/2 tsp clove powder Method Cream butter and honey until fluffy. Add orange juice, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt, nutmeg, clove powder. Add
6 comments
Read more