Travel Eats

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Cilantro Peanut Pasta with Asparagus

Isn't this Fire King soup bowl jaunty?  It looks like something you ate beef stroganoff out of in the '70s.  I got it in Wimberley at a little vintage shop.  Too bad they only had one, but at least I have a new prop for food photography.

Dinner was nearly a fail tonight after I discovered the bag of sugar snap peas had gone bad...luckily I had some asparagus that I could repurpose.  We served this warm; it would be delicious chilled--just thin the sauce a bit more.

1/3 cup peanut butter

1/3 cup almond butter (you could use all PB if you like, I just ran out)

4 TBS soy sauce

1 Large garlic clove

4 TBS rice wine vinegar

1 TBS sesame oil

1 small bunch cilantro (stems included)

freshly ground pepper

1 bunch asparagus, cut into bite sized pieces, blanched

1 box bow-tie pasta, cooked and drained

Put all ingredients in bowl of food processor (except asparagus/pasta).  Blend, thinning with water until desired consistency.  Toss with warm pasta and asparagus.  Season with more pepper/salt as needed.  Garnish with cilantro leaves.   

Oh, did you want to see the pasta and not just the awesome bowl?  Here you go....