Fusilli Primavera In Spicy Peanut Sauce Recipe
Ingredients
| Smooth peanut butter | 3 Tablespoon | |
| 3 tablespoons nonfat sour cream | ||
| Rice vinegar | 2 Teaspoon | |
| 1 teaspoon reduced-sodium soy sauce | ||
| Ground red pepper | 1/8 Teaspoon | |
| Fusilli | 10 Ounce | |
| 2 teaspoons Oriental sesame oil | ||
| 8 ounces snow peas, ends and strings removed and cut into julienne pieces | ||
| 1 cup green onions cut into 1" pieces | ||
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Sesame seeds | 1 Tablespoon, toasted | |
Directions
In a blender or small food processor, blend or process the peanut butter, sour cream, vinegar, soy sauce and pepper until well combined.
Transfer the mixture to a small bowl and set aside.
Cook the fusille according to the package directions, but without adding the salt.
Meanwhile, add the oil to a large no-stick skillet and heat over medium heat.
Add the snow peas, onions and tomatoes.
Cook and stir for 4 to 5 minutes or until the vegetables are crisp-tender.
Transfer the mixture to a small bowl and set aside.
Cook the fusille according to the package directions, but without adding the salt.
Meanwhile, add the oil to a large no-stick skillet and heat over medium heat.
Add the snow peas, onions and tomatoes.
Cook and stir for 4 to 5 minutes or until the vegetables are crisp-tender.
Chef
