Title: Pasta with Chinese Tahini Sauce
Categories: Pasta Sauce Chinese
Yield: 4 Servings
| 8 | oz | Pasta * |
| 1 | c | Peas |
| CHINESE TAHINI SAUCE |
| 2 | tb | Tahini (sesame butter) |
| 1 | tb | Rice Vinegar |
| 1 | tb | Soy sauce |
| 1 | tb | (pref. toasted) Sesame Oil |
| 2 | ts | Chili Paste w/garlic (hot) |
| 1 | ts | Minced Gingerroot |
| 2 | tb | Vegetable stock or water |
| 1 | ds | Freshly ground black pepper |
* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion
curls, fresh corriander sprigs, toasted sesame seeds, or chopped
dry-roasted unsalted peanuts, optional.
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NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the
cubes and drop into boiling water. When water returns to a boil, cook for 3
minutes and drain. They may be served as is or patted dry and sauteed in
oil until lightly browned. Bring a large pot of water to a boil, cook pasta
until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining
ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and
toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1
T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.