Pasta with Szechwan Peanut Dressing
From: Dave

SERVES 4 -6

• 8 ounces pasta (preferably linguine)
• 2 cups broccoli florets

SZECHWAN PEANUT DRESSING

MAKES 3/4 CUP

• 1/3 cup peanut butter (smooth/chunky)
• 1/2 cup vegetable stock, Hot or water
• 1 teaspoon soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons safflower oil
• 1 clove garlic, minced
• 1/2 teaspoon dry red pepper, crushed
• 2 cups cherry tomatoes

Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets.

In a med mixing bowl, whisk together peanut butter and stock or water until smooth.

Stir in remaining dressing ingredients.

When pasta is done, drain well.

Pour sauce over pasta; toss to coat well.

Add broccoli and tomatoes; toss again.

Garnish with chopped scallions.

4 - 6 Servings VARIATIONS: - add more red pepper to taste - try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans, broccoli, or cauliflower - make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli.