Bowtie Pasta with Oriental Vinaigrette
Recipe Introduction
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
- 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.)
- 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.
- 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.
- 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.)
- 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.
- Servings: 6
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