Asian Pasta Salad
1 / 1
1 person made this
A Thai-style seasoning of basil, mint and coriander adds vitamin C and carotenoids to a dish already packed with vitamins, minerals, fibre and phytochemicals.
350g whole-wheat linguine
250g snow peas, halved lengthways
3 medium carrots, peeled, cut into matchsticks
2 cups firmly packed basil leaves
1/2 cup firmly packed mint leaves
1/4 cup frimly packed coriander leaves
2 cloves garlic
2 tablespoons sesame oil
1 tablespoon vegetable oil
1/4 teaspoon chilli flakes
1/4 teaspoon salt
1 medium red capsicum, seeded and thinly sliced
3 spring onions, finely chopped
2 tablespoons chopped unsalted dry-roasted peanuts
- Cook linguine according to packet directions until al dente. Add snow peas and carrot for the last 2 minutes of cooking. Drain, rinse under cold water and then drain well.
- Place basil, mint, coriander, garlic, sesame oil, vegetable oil, chilli flakes and half the salt in a food processor and blend to form a paste.
- Combine linguine mixture with capsicum, spring onion, herb paste and remaining salt in a large bowl. Serve at room temperature or chilled. Garnish with peanuts.
Have just made it to take to work for lunch and I can't wait after tasting it while preparing. Smells divine!
- 16 Oct 2011
Write a review
Click on stars to rate