Bow Tie Pasta with Mango/Peanut Sauce
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Credit: Courtesy of the National Mango Board
The National Culinary Review, October 2013
1 T. salt
1 lb. bow tie pasta (or shape of choice)
3 T. toasted sesame oil
¾ cup creamy peanut butter
½ cup soy sauce
2 T. vinegar
1 T. hot sauce
1 (1-inch) piece fresh ginger, grated (about 1 T.)
2 t. sugar
3 large mangos (about 3 lbs. total), peeled, pitted, diced
2 red bell peppers, seeded, diced (about 1 cup)
4 scallions, chopped (about ½ cup)
1/3 cup chopped fresh cilantro
1. Bring 4 quarts water to boil in large pot. Add salt and pasta; cook al dente. Reserve 1 cup cooking water. Drain pasta in colander, rinse with cold water, drain again; transfer to large bowl. Add sesame oil; toss to coat. Cool.
2. In separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar, adding pasta water as needed to thin. Add pasta, mango, red peppers, scallion and cilantro; toss to coat. Serve at cool room temperature.
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