SPRING
Serve this better-than-takeout noodle dish warm or cold.
Serves 4
12 ounces thin spaghetti
¾ cup peanut butter
½ cup bottled Asian sesame dressing
2 tablespoons coconut oil
1 cup carrots, shredded
1 cup cucumber (from about ½ cucumber), finely chopped or shredded
2 scallions, thinly sliced
½ cup peanuts, chopped
½ cup fresh cilantro, chopped
1. Cook pasta according to package directions. Scoop out about ½ cup cooking water just before pasta is cooked through.
2. While pasta cooks, combine peanut butter, sesame dressing and coconut oil in a large serving bowl. Add pasta cooking water to thin the peanut butter and blend the mixture. Drain pasta; rinse in cold water. Add spaghetti to peanut sauce; toss to blend. Refrigerate 1 hour until cool, if desired. Toss with remaining ingredients before serving.
TIP: Commercial peanut butter makes a creamier sauce than natural varieties.