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| 8 x ca. 30 g | Pasta (preferably linguine) 2 c Broccoli florets Szechwan Peanut Dressing Makes 3/4 Cup |
| 1/3 Tasse | Peanut butter(smooth/chunky) 1/2 c Hot vegetable stock or water |
| 1 Teelöffel | Soy sauce 2 T Rice vinegar |
| 2 Teelöffel | Safflower oil 2 x Cloves Garlic, minced |
| 1/2 Teelöffel | Dry crushed red pepper |
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2 cups Cherry Tomatoes Garnish: chopped scallion, optional Bring large pot of water to boil; cook pasta until al dente.
While pasta is cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients.
When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions.
4 - 6 Servings
- try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans, broccoli, or cauliflower - make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli
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