Aromatic Noodles with Lime Peanut Sauce

A wise man, a former president in fact, once said, “Man cannot live on bread alone, he must have peanut butter.”

Random political interlude – Isn’t it funny to think there was once a time when the terms “wise” and “president” used to be synonymous? And while we’re on the subject, do you know what would be great? If we could bring back FDR’s Fireside Chats. Or maybe if we just brought back FDR. That would be okay too.

Back to business.

Now since I am (obviously) a die-hard patriot, I took the words of President Garfield (quoted above) to heart. And thus I found myself making this pasta with peanut sauce the day after Thanksgiving.

Would I be willing to die for my country? Probably not. But eat peanut butter? I’ve got it covered.
And admit it, you know you’re happy to see a dish on here that doesn’t contain a certain orange vegetable. Even a butternut squash addict like myself has to go green every once in a while. Eat the rainbow. You know how it goes.
I am not usually one to love Ellie Krieger recipes, mainly because I think she sometimes substitutes health value for flavor, but I’ve had my eye on this pasta dish for a while. How does it stack up in my endless quest to find the world’s best peanut sauce? It is the best non-coconut sauce/curry version that I’ve had so far. Just make sure you add extra ginger and enough lime juice.

Aromatic Noodles with Lime Peanut Sauce
Serves 5, adapted from Ellie Krieger

1 lb linguine
1 lb broccoli, chopped into florets
2 cups sugar snap peas
1/2 cup peanut butter (I used crunchy all-natural)
1/4 cup reduced sodium soy sauce
1/4 cup hot water
2 tbsp rice vinegar
2 tbsp lime juice
1 scallion, chopped
a large hunk of fresh ginger
2 tbsp brown sugar
1/4 tsp red pepper flakes

1. Set up the water for the pasta and cook according to package directions. While the pasta is cooking, put the broccoli in a steamer basket and cook for 3 minutes. Then add in the sugar snap peas and cook for 2 minutes more. Unless your steamer basket, like mine, cannot handle all of these veggies. In which case, you will have to steam the broccoli first, set it aside and then cook the sugar snaps.

2. Make the sauce by pureeing the remaining ingredients in a food processor. I didn’t puree until completely smooth because I wanted the chunks from the chunky peanut butter to still be there.

3. Toss the pasta with the veggies and peanut sauce. Serve, sprinkled with extra peanuts if you’d like.

I am submitting this to Presto Pasta Nights which is being hosted this week by Ruth of Once Upon A Feast.