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Bowtie Pasta with Oriental Vinaigrette

Source: The Occasional Vegetarian





List of Ingredients



• Oriental Vinaigrette:
  
• 2 tablespoons sherry vinegar
  
• 2 tablespoons soy sauce
  
• 1 1/2 tablespoons peanut oil
  
• 1/2 tablespoon Oriental sesame oil
  
• 1/4 teaspoon freshly ground black pepper
  
• Pasta:
  
• 1 unpeeled carrot, cut on a diagonal
  
• 2 1/2 cups snow peas
  
• 1/2 pound bowtie pasta or other short dried pasta
  
• 1 teaspoon salt
  
• 1/2 tablespoon Oriental sesame oil
  
• 1/2 tablespoon peanut oil
  
• 2 cloves garlic, chopped
  
• 1 tablespoon pickled or fresh ginger, cut in thin strips
  
• 1/2 red or yellow bell pepper, diced or triangle-cut
  
• 2 scallions, white and green parts cut into 1/4-inch rounds
  
• Garnish:
  
• 1 tablespoon roasted sesame seeds
  
• 2 tablespoons oven roasted pine nuts
  






Instructions



1. To prepare the vinaigrette, combine the vinegar, soy sauce, peanut oil, sesame oil and black pepper. Whisk, or shake in a covered jar until blended.(Can be prepared several days ahead and refrigerated.)
   
   
2. Use a pasta pot, if you have one, to blanch the carrots for 3 minutes; add the snow peas and cook for 2 minutes more. Remove the vegetables from steamer and immerse them in a bowl of ice water for 1 to 2 minutes. Drain.
   
   
3. Add water sufficient for cooking pasta to the steaming water from the vegetables and bring to a rolling boil. Add the pasta and salt and cook 8-9 minutes. Drain the pasta, submerge in cold water to stop the cooking, and drain again. Toss with sesame oil.
   
   
4. Heat a wok or iron skillet over high heat for 1 minute. Add the peanut oil, turn the heat to low, and add the garlic; let the garlic sizzle for a few seconds. Add the ginger and stir with chopsticks or wooden spoon for 1 minute. Add the red pepper, turn the heat to high, and stir-fry for 2 minutes. (Can be prepared up to this point several hours ahead, but do not combine until shortly before serving.)
   
   
5. Combine the pasta, carrots, snow peas, garlic, ginger, red pepper mixture, and scallions; toss. Add the vinaigrette and toss again. Scatter the sesame seeds and pine nuts over the top. Serve within the hour.
   
   
6. Servings: 6