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Spicy Asian Pasta Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


12 oz Linguine, broken in half

4 Tablespoons oriental sesame oil

3 Tablespoons Honey

3 Tablespoons soy sauce

3 Tablespoons Brennan’s Balsamic vinegar

1/4 teaspoon cayenne pepper

3 red bell peppers, seeded, thinly sliced

3 cups snow peas or sugar snap peas

1 cup green onions, sliced on the diagonal

3/4 cup honey-roasted peanuts, coarsely chopped

1/2 cup fresh basil

Adapted From:

Serve this as a side dish, or add some cooked shrimp or chicken for a main course.

Cook the pasta in large pot of boiling salted water until tender, but firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.

Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of the dressing into pasta.

Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and saute until just begin to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts and enough basil to coat.  Serve, passing with any remaining dressing.