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Pasta With Chili & Tomatoes




Source of Recipe


Internet


List of Ingredients




10 oz Pappardelle
3 tb Peanut oil
2 Cloves garlic, crushed
2 Shallots, sliced
8 oz Green beans, sliced
3 1/2 oz Cherry tomatoes, halved
1 ts Chili flakes
4 tb Crunchy peanut butter
2/3 c Coconut milk
1 tb Tomato paste


Recipe



Cook the pappardelle in a large saucepan of boiling lightly salted water
for 5-6 minutes. Heat the peanut oil in a large pan or preheated wok.
Add the garlic and shallots and stir-fry for 1 minute. Drain the
pappardelle thoroughly and set aside. Add the green beans and drained pasta
to the wok and stir-fry for 5 minutes. Add the cherry tomatoes to the wok
and mix well. Mix together the chili flakes, peanut butter, coconut milk,
and tomato paste. Pour the chili mixture over the noodles, toss well to
combine, and heat through. Transfer to warm serving dishes and serve
immediately.