Rotini with Green Vegetables, Scallions, Peanut Sauce and Herbs

from Bethany, CSA Manager

Today's lunch recipe was a hit with my husband and me! You can prepare the sauce in the amount of time it takes to cook the pasta. If you wish, you can add some grilled chicken or baked tofu to the finished recipe.

8 oz. whole grain spiral pasta (we used brown rice pasta, but you can use whole wheat, spelt, or some other type)
1 large bunch broccoli, asparagus, kale or other green vegetable, chopped
1 clove garlic, pressed
juice of one lemon or lime
1/4 cup chopped cilantro
1/4 cup chopped Thai basil or Italian basil
2 scallions, chopped
1/4 cup natural unsweetened peanut butter
2-3 tbsp maple syrup
1-2 tbsp tamari or soy sauce

Cook the pasta according to package directions, adding the broccoli, asparagus or kale during the last couple minutes of cooking time. Drain and transfer back into the pot or into a large bowl.

Combine the garlic, lemon juice, peanut butter, maple syrup and soy sauce in a bowl and stir until well mixed. Pour over pasta. Add the chopped cilantro, basil, and green onions and toss well to combine. Serve hot or chilled.

Serves 2.