Pasta Primavera
Sat, July 12, 2008 at 03:15PM As part of a recipe-making challenge this summer, I made "East-West Pasta Primavera" from Great Good Food
The Great Good Food Cookbook is one of my favorites. The recipe, like the others I've tried from this cookbook, was easy to follow - straightforward, nothing tricky, no strange ingredients. The pasta and veggies had a unique tangy sauce that you'll either love or hate. I loved it, but my husband did not, but I will definitely make it again especially if he's not home!
As always, I improvised. The recipe called for fettucine but I opted for bow tie pasta and I would use it again, or try wide egg noodles. The red wine vinegar I had in the pantry substituted for the rice vinegar. The peas and parsley were skipped. I quickly stir fried the red and orange pepper and the scallions in the wok with sesame oil rather than serving raw.
The ingredients included fresh bell pepper, snow peas, green onions, sesame seeds and pasta. The sauce is a mixture of soy sauce, chili oil, vinegar, lime juice and sesame oil. After slicing the veggies, you blanch the snow peas and then make the pasta. After quickly stir frying the other veggies in the wok, I made the sauce, doubling all of the ingredients to make more sauce. I used the oil from the chili paste I had on hand (carefully avoiding the chili seeds).
It's a fun, fresh tasting pasta salad with a light sauce that tastes of lime and soy sauce, with a kick. Give it a try!
Reader Comments (1)
I think everything in this recipe sounds delicious! I fear that my husband would react the same way as yours; he has an irrational dislike for "weird sauces." Bah!