8 oz (250 g) whole-wheat linguine
1/3 cup (75 mL) cilantro leaves
2 tbsp (30 mL) peanut butter
2 tbsp (30 mL) reduced-sodium soy sauce
2-1/2 tsp (12 mL) honey
1 tbsp (15 mL) rice vinegar or cider vinegar
1 tbsp (15 mL) dark sesame oil
2 cloves garlic, peeled
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne
2 carrots, slivered
1 red bell pepper, slivered
- Cook linguine in large pot of boiling water according to package directions. Drain, reserving 1/2 cup (125 mL) cooking water. Meanwhile, combine cilantro, peanut butter, soy sauce, honey, vinegar, sesame oil, garlic, salt, and cayenne in food processor.
- Purée. Transfer to large bowl. Whisk in reserved pasta cooking water. Add linguine, carrots, bell pepper, celery, and scallions. Toss. Chill at least 1 hour before serving. Serve with grilled turkey burgers.
Health Hint: Add vegetables to a pasta or noodle dish whenever possible. It’s an easy way to help you get your five daily servings of vegetables that furnish disease- fighting phytonutrients and an array of heart-healthy benefits.
In addition, vegetables add flavour to the recipe, without raising the calorie count all that much.
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