Aromatic Noodles With Lime-Peanut Sauce - cooking recipe

Ingredients

12 ounces spinach linguine or 12 ounces whole wheat spaghetti
2 cups broccoli florets (about 9 oz.)
2 cups snow peas, trimmed (about 6 oz.)
2 cups sugar snap peas, trimmed (about 6 oz.)
1/2 cup unsalted peanuts
1/2 cup creamy natural-style peanut butter
1/4 cup low sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces, white and green parts
fresh ginger, peeled and finely grated (3/4 inch piece)
2 tablespoons firmly packed dark brown sugar
1/4 teaspoon red pepper flakes, plus more to taste

Preparation

Cook pasta according to package directions; drain and rinse under cold water.
While pasta is cooking, put broccoli in a steamer basket over a large pot of boiling water and steam for 3 minutes; add in snow peas and sugar snap peas; steam for 2 minutes more, until all the vegetables are crisp tender.
Toast the peanuts in a small dry skillet over med-high heat until fragrant, 3-5 minutes, stirring often; set aside to cool.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a food processor or blender until smooth.
Just before serving, toss the pasta with 3/4 cup of the sauce; divide between 6 serving bowls and top each serving with the vegetables.
Drizzle remaining sauce over the vegetables; coarsely chop the peanuts; sprinkle them on top; serve.