aromatic noodles with lime peanut sauce

There are many food blogs that I like to visit. I often see recipes that appeal to me, but I know wouldn't appeal to my children. Sometimes I just go for it and hope that at least one of my children will enjoy a new recipe. This was one of those times. I served this meal last week on St. Patrick's Day. What better than a green supper? I used spinach fettucine and all green veggies. Jesse really didn't like any of it (which is surprising since he usually eats most things), Nathaniel ate the veggies, minus the sauce and noodles, Abigail ate it all. Both Andrew and I gave it a 2 thumbs up. I switched out some of the vegetables from the recipe (I used a whole head of broccoli and about 3/4 cup cooked edamame) since I couldn't find some ingredients in my grocery store. I can't wait to make this recipe when asparagus is in season.

Aromatic Noodles with Lime Peanut Sauce - serves 6

from Ellie Krieger, Food Network

Ingredients

• 3/4 pound spinach linguine or whole-wheat spaghetti
• 2 cups (about 9 ounces) broccoli florets
• 2 cups (about 6 ounces) snow peas, trimmed
• 2 cups (about 6 ounces) sugar snap peas, trimmed
• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 scallion, cut into pieces
• 3/4 inch fresh ginger, finely grated
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• 1/2 cup shelled unsalted peanuts

Directions

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.