Title: Pasta W/szechwan Peanut Dressing
Categories: Ethnic Pasta
Yield: 5 Servings

8	oz	Pasta (preferably linguine)
2	c	Broccoli florets
		Szechwan peanut dressing:; (makes 3/4 cup)
1/3	c	Peanut butter; smooth or crunchy
1/2	c	Hot vegetable stock or water
1	ts	Soy sauce
2	tb	Rice vinegar
2	tb	Safflower oil
2		Cloves garlic; minced
1/2	ts	Dry crushed red pepper
2	c	Cherry tomatoes
		Scallion; chopped, optional

Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a medium mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions.

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.

Posted to MM-Recipes Digest V4 #5 by Lisa Clarke on Auguay,, st 12, 199

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