Peanut Ginger Pasta

I can't tell you how many times I've purchased green onions at the store for this recipe, only to let them rot in the bottom of the vegetable drawer. For some reason this recipe just keeps getting passed over for easier, meatier, less-ingredient dishes. There's no reason that should happen again. Sure, it has a lot of ingredients. But it's a simple dish to make and the longest part of the preparation is waiting for the pasta to cook.

INGREDIENTS

2 TBS lime juice

1 TBS soy sauce

1 tsp water

1/2 tsp sesame oil

3 TBS peanut butter

1 1/4 tsp minced fresh gingerroot

1 1/4 tsp grated lime peel

1 garlic clove, minced

1/4 tsp salt

1/8 tsp pepper

4 oz linguine

1 cup chopped fresh broccoli

1 medium carrot, grated

1/2 medium sweet red pepper, thinly sliced

1 green onion, chopped

1 TBS minced fresh garlic

DIRECTIONS

In a blender, combine the first 10 ingredients. Cover and process until smooth. Set aside.

In a large saucepan, cook linguine according to directions. Add broccoli during last 5 minutes. Cook until tender, drain.

In a large bowl, combine the carrot, red pepper, onion and basil. Add linguine, broccoli, and lime juice mixture, toss to coat.

VERDICT

This sauce smelled SO GOOD when it was done in the blender. But funny enough, it didn't smell like lime. Very funny since that was ALL YOU COULD TASTE. I'm convinced that without the grated lime peel this would be a very awesome dish. But the lime peel is overwhelmingly strong. Ick.

The lime juice should still be fine, but not the peel.