I think most folks have experienced some variation of this pasta dish even if they were not aware of the “secret” ingredient: peanut butter.  Tonight’s version includes a variety of seasonal vegetables and my own adaptation of the vinaigrette sauce in which everything is tossed together. It’s really a one-dish meal, but a piece of bread to go-with won’t hurt. I might even suggest something on the crispy side, such as thinly-sliced wonton wrappers deep-fried and sprinkled over the dish to provide a bit of “crunch.”

Fusilli pasta tossed with steamed carrots, broccoli florets, snow peas, asparagus, and scallions tossed with an Asian-inspired dressing of soy sauce, vinegar, and peanut butter
Roll Chez Edouard

Pineapple wedges

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