I found this recipe in a Rachael Ray magazine and thought it sounded good--I made it the other night and I really enjoyed it...of course I made it on a night when it was mainly just me eating--in other words, I haven't really tested it on the whole family to determine if it is kid & husband friendly; my guess is that it may not be! :} But I definitely liked it enough to make it again for myself, so I thought I would post it!
Ingredients:
1/4 C sesame oil
2-1/2 TBS apple cider vinegar
2 TBS soy sauce
1-1/2 TBS finely chopped garlic
1-1/2 TBS finely chopped fresh ginger
1/2 tsp crushed red pepper (I used less, b/c I didn't want it really spicy)
1/4 lb vermicelli or capellini pasta (angel hair)
1 C walnuts, coarsely chopped
1 onion, coarsely chopped
1 lb asparagus, cut on an angle into 1-inch pieces
1/2 lb sugar snap peas, halved
Directions:
1. In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
2. In a pot of boiling, salted water, cook the pasta until al dente; drain.
3. Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes. Top with the walnuts.
*I also topped mine off with a little sea salt & along with the walnuts I sprinkled mine with a little cheese...I can't remember if I used Feta or Parmesan, but it was really good!
No comments:
Post a Comment