It’s really hard to say anything about this pasta because my mouth is always so full when I make this. The depth of flavor is fantastic and the ease of preparation is amazing. This is perfect with a simple grilled salmon fillet or chicken breast. Just don’t overcook the vegetables.
1/2 pound fettuccine
2 tablespoons sesame oil
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1/4 teaspoon cayenne pepper
1 large red pepper
6 ounces snow peas
1/2 large red onion
2 tablespoons vegetable oil
4 ounces roasted peanuts, coarsely chopped
4 tablespoons fresh basil, coarsely chopped
Salt as needed
Cook fettuccine 12 to 13 minutes, just until al dente. In the meantime, whisk the sesame oil honey, soy sauce, balsamic vinegar and cayenne pepper together. When the pasta is done, drain and toss with half the dressing. Cover with film and set aside.
Cut the red peppers into 1/4 inch slices and then cross cut into 3rds. Set aside.
De-string the snow peas and cut into 3rds on a diagonal and set aside. Cut the red onions in quarter moons.
Heat the vegetable oil until very hot in a sauté pan. Cook the peppers, snow peas and onions just until they begin to soften. Do not overcook – these should stay crisp.
Toss the pasta, vegetables, peanuts, basil and the remainder of the dressing together.
Yield: 4 servings as a side dish