Adapted from Susie Middleton The Fresh & Green Table

This is a cool pasta recipe perfect for picnics or bbqs.

Change up the veggies: broccoli, peppers, and beans work just keep them thinly sliced or small-diced.

For the sauce 
1 large garlic clove 
1 piece (about 1¼ inch) fresh ginger, peeled and sliced 
⅓ c.  packed fresh cilantro leaves 
¾ c.  creamy peanut butter 
⅓ c.  low-sodium soy sauce 
1 tbsp. plus 2 tsp. (10 ml) freshly squeezed lemon juice 
1 tbsp.  peanut oil 
1 tbsp.  Asian sesame oil 
2 tsp.  sugar 
¾ tsp.  Asian chili-garlic sauce

For the pasta 
1 lb.  whole-wheat dried linguine 
1 tsp.  peanut oil 
1 c.  snow peas, trimmed and cut on a diagonal into thin slices 
1 c.  sugar snap peas, trimmed and cut on a diagonal into thin slices 
1 c.  carrots, sliced into matchsticks or coarsely grated 
1 c.  thinly sliced red cabbage 
⅔ c.  thinly sliced scallions (whites and green parts) 
⅓ c. chopped fresh cilantro 
⅓ c.  finely chopped roasted peanuts 
½ c.  bean sprouts (optional)

  1. In a food processor, chop the garlic, ginger and cilantro, stopping to scrape down the sides of the bowl as necessary to chop thoroughly.
  2. Add the peanut butter, soy sauce, lemon juice, peanut oil, sesame oil, sugar and chili-garlic sauce. Process until well combined. Add ½ cup (125 ml) hot water and process until the mixture is creamy, 1 to 2 minutes.
  3. Transfer the sauce to a 2-cup (500-ml) measuring cup or sturdy deep bowl.
  4. Cook the linguine according to the package instructions. Transfer to a colander, rinse with cool water and let drain. Transfer to a large mixing bowl. Add the peanut oil and 1 teaspoon (5 ml) salt and mix well.
  5. Add most of the snow peas, snap peas, carrots, cabbage, scallions and cilantro reserving a little of each for garnish.
  6. Pour three-quarters of the sauce over the vegetables and pasta and, using tongs, gently, but thoroughly toss well. Taste and continue to add more sauce, 2 to 3 tablespoons (10 to 15 ml) at a time, until the noodles are well coated. Taste and season with a little more salt, if desired.
  7. Transfer the dressed noodles and vegetables to a large shallow serving bowl. Garnish with the remaining vegetables, cilantro, peanuts and bean sprouts (if using). Serves 6.