1 pound whole wheat penne, cooked in salted water
1 tablespoon toasted sesame oil
1 small head bok choy or other greens from Solidarity Farm, sliced into ribbons
1/2 pound carrots from JR Organics Farm, julienned
1/2 pound sugar snap peas from Sage Mountain Farm, chopped
a handful of sunflower sprouts from Suzie's Farm
2 green onions from Schaner Farm, sliced thin
a handful of fresh cilantro from Solidarity Farm, chopped
a handful of fresh mint leaves from Honeymoon Ranch, chopped
Cook and drain the pasta, saving some of the water for the sauce. Toss the hot pasta with the sesame oil to prevent from sticking and allow to cool. Prep all other ingredients, include the sauce below, and toss to combine. Garnish with chopped peanuts and nasturtium blossoms, which are just starting to bloom in my yard.
Thai Peanut Sauce (most ingredients from OB People's)
3 tablespoons namu soyu (soy sauce)
3 tablespoons fresh juice from limes from a friend
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave
3 tablespoons chopped peeled fresh ginger (dry measure)
4 garlic cloves from Schaner Farm, peeled
rounded 1/4 teaspoon red pepper flakes
3 tablespoons hot pasta water
3/4 cup peanut butter from the bulk section, measured by displacement of the liquid
Blend with immersion blender until smooth. Makes about 1 1/2 cups.
Beautiful!
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