• Ingredients: 34
  • Serves: 4

Penne with spicy peanut sauce with natural or old-fashioned peanut butter, fresh lime juice, water, soy sauce, brown sugar, garlic cloves, pressed, cayenne pepper.

Ingredients

  • 1 lb. penne or other tubular pasta, freshly cooked
  • 1/2 hot house cucumber, halved lengthwise, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 3 tbsps. chopped fresh cilantro

Spicy Peanut Sauce:

For vanilla chive sauce

  • 1 small carrot
  • 1 small celery rib
  • 1 small leek
  • 1 tbsp. olive oil
  • reserved lobster shells and body from bread pudding
  • 1 1/2 tbsps. coarsely chopped fresh tarragon sprigs
  • 1/4 cup brandy
  • 1/4 cup dry white wine
  • 3 cups water
  • a 2-inch pc. vanilla bean
  • 2 tsps. canned tomato purée
  • 1 cup heavy cream
  • 1 tbsp. finely chopped fresh chives

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

To prepare the penne:

  1. Step 1 Heat oil in heavy medium skillet over high heat. Add pork to skillet and season with salt and pepper.

    For this step you will need

  2. Step 2 Rinse pasta under cold water to cool. Drain well. Combine pasta, cucumber, bell pepper, green onions, cilantro and pork in large bowl.

    For this step you will need

To make the sauce:

Nutrition information

Calories 707 Carbohydrates 97 g (32%)
Fat 21 g (32%) Protein 34 g (68%)
Saturated Fat 5 g (23%) Sodium 499 mg (21%)
Polyunsaturated Fat 5 g Fiber 6 g (24%)
Monounsaturated Fat 9 g Cholesterol 39 mg (13%)