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Penne Rigate Orientale Recipe

March 12th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 16ouncespenne rigate
  2. 3tablespoonspeanut oil
  3. 2tablespoons choppedfresh mint leaves
  4. 2smallThai peppers or jalapeno peppers, minced
  5. 2tablespoons choppedfresh cilantro, divided
  6. 1/2cup dicedcucumbers
  7. 1/2cuphearts of palm in brine, drained
  8. 2tablespoons choppedunsalted peanuts, divided
  9. 1teaspoonlemons, zest of
  10. 3tablespoonswater
  11. 2tablespoonssoy sauce
  12. 1tablespoonfresh lemon juice

DIRECTIONS

  1. Cook pasta according to package instructions,el dente, (DO NOT OVERCOOK).
  2. Meanwhile, heat oil in a large (12″) frying pan over medium heat.
  3. Add mint, peppers and 1 tablespoon of cilantro and cook for 3 minutes, stirring often.
  4. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest.
  5. Add water, soy sauce and lemon juice.
  6. Cover and cook for 5 minutes.
  7. Drain pasta well and add to frying pan.
  8. Toss well, cover and cook for 3 minutes over high heat.
  9. When done, transfer pasta to a large serving bowl.
  10. Garnish with remaining 1 tablespoon of cilantro and 1 tablespoon of peanuts.
  11. Serve while hot.

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