Whole wheat pasta is one of my favorite pastas. There is something about the chewy and hearty texture. Its high in fiber and better for you than the regular pasta. Here I have mixed it with peanut butter and red curry paste. To add some extra kick I added some chopped up green chilies! Enjoy!
3/4 pound whole-wheat spaghetti
1/2 cup smooth peanut butter
1 1/2 tablespoons fresh lime juice
1 tablespoon red curry paste
1/3 cup chicken stock or low-sodium broth
1/4 cup plus 2 tablespoons packed cilantro leaves
Kosher salt
1 cup mung bean sprouts (2 1/2 ounces)
2 scallions, white and green parts quartered and thinly
sliced lengthwise
1 carrot, coarsely grated
1/3 cup salted, roasted peanuts, coarsely chopped
Lime wedges, for serving
In a large
pot of boiling salted water, cook the spaghetti until it is al dente. Drain the
spaghetti and rinse under cold water until cool. Drain very well.
Meanwhile,
in a food processor, combine the peanut butter with the lime juice, red curry
paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce
with salt.
In a large
bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and
carrot until well coated. Season with salt. Transfer to bowls and sprinkle with
the remaining cilantro leaves and the peanuts. Serve with lime wedges.
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