Linguine with Snow Peas, Cucumber and Peanut Sauce

  • Active Time 15m
  • Total Time 15m
  • Rating ****

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


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.

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.

RecID 2930

nutrition information per serving

518 calories; 22g total fat; 0mg cholesterol; 1082mg sodium; 65g carbohydrates; 9g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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