Linguine With Snow Peas Cucumber And Peanut Sauce Recipes
LINGUINE WITH SCALLOPS AND SNOW PEAS IN A SAFFRON SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
- Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.
- Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.
BEST EVER PEAS AND PEANUTS
Make and share this Best Ever Peas and Peanuts recipe from Food.com.
Provided by michEgan
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl combine all ingredients.
- mix well.
- Chill several hours before eating.
LINGUINE WITH SNOW PEAS, CUCUMBER, AND PEANUT SAUCE
For the kids in my family (and most of the adults!) anything with peanut butter is a sure bet! Since this sauce is made with peanut butter, it is no exception! However, the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long." found on cooking.com Posting to try later.
Provided by kittycatmom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- FOR PEANUT SAUCE: In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
- FOR PASTA: In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
- TO SERVE: Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
- VEGETABLE TIP: Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an English (hothouse) cucumber, which is almost completely seedless.
Nutrition Facts : Calories 612.4, Fat 21.7, SaturatedFat 3.9, Sodium 1065.5, Carbohydrate 83, Fiber 8.5, Sugar 10.6, Protein 26.5
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- In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt.
- Puree until smooth. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
- Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more.
- Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts.
LINGUINE WITH SNOW PEAS, CUCUMBER, & PEANUT SAUCE RECIPE
From myrecipes.com
- In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
- In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
- Wine Recommendation: Choose a simple kabinett riesling from the Rheinhessen. These rieslings' piquant juxtaposition of fruity acids and balancing sweetness is the perfect foil for the salty and spicy flavors of Asian cuisine.
- Notes: Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an English (hothouse) cucumber, which is almost completely seedless.
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