Thai Peanut Sauce with Vegetable Fettuccine

Vegetable fettuccine on a white scalloped plate with peanut sauce, vegetables and whole Virginia peanuts


12 oz. Valente pasta vegetable fettuccine 
1/2 cup crunchy peanut butter
1/4 cup sesame oil
1/4 cup soy sauce or tamari
1/4 cup white vinegar
1/8 tsp  grated fresh ginger
1/4 cup olive oil
1 bell pepper  diced
4cups cabbage sliced thin
1/4 cup chopped green onions
2 TBSP fresh chopped cilantro (optional)
Combine  peanut butter, sesame oil, soy sauce, ginger. 
Sauté pepper, onions and white vinegar in a bowl.  
Sauté vegetables until tender.
Cook pasta in boiling water following package directions. Drain.  Toss with vegetables and peanut butter
sauce.
Garnish with fresh chopped green onions and cilantro.
Serves 4-6

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4