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Linguine with Snow Peas, Cucumber, and Peanut Sauce

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Kids will be especially fond of this Asian-inspired noodle dish; after all, the sauce is made with peanut butter; but 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.
For Peanut Sauce:
2 cloves garlic
2 tablespoons soy sauce
1/3 cup peanut butter
2/3 cup canned low-sodium chicken broth or homemade stock
1 1/2 tablespoons lime juice
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
For Pasta:
3/4 pound linguine
1/2 pound snow peas, cut diagonally into thin slices
1 1/2 cups bean sprouts (about 1/4  pound)
2 scallions including green tops, chopped
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1/2 cup chopped peanuts
Linguine with Snow Peas, Cucumber, and Peanut Sauce Recipe at
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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 518
Sodium: 1082mg
Fiber: 9g
Carbohydrates, Total: 65g
Protein: 23g
% Cal. from Fat: 38%
Fat. Total: 22g
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: Marleene, CA Reviewed: 04/22/2013
Absolutely too much sodium; so try this. . .
. . .NO added salt; as in 3/4 teasp. Next switch to unsalted, natural peanut butter, low sodium soy sauce (which is even a lot at 533mg sodium/Tables.), unsalted roasted peanuts, fresh--not canned--bean sprouts, and again no salt in pasta water. Your sources of sodium are then: low sodium soy sauce and chicken broth. Your heart will love you and may continue to do so for a lot longer. Other than the salt, this is a great recipe; but the salt IS a killer.
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