Asian-Style Pasta

I like cooking. Obviously. But sometimes, I think I enjoy the result (a good dinner!) more than the whole process. That’s why every once in a while, it’s nice to have a really quick recipe that still hits the spot. This one, from a series on Not Without Salt called Dinner in 15, worked out really well. I used a bit too much peanut butter, because I only had a small amount left in that jar and I wanted to use it up, so I would stick more closely to the proportions next time. That being said, it was a really good sauce. I topped the dish with carrots, cucumber and sesame seeds, along with a bit of crack sauce (the Cheesecake Factory’s tamarind-cashew sauce).

3 Tbsp peanut butter (or tahini)
⅓ cup soy sauce
2 Tbsp rice wine (or dry white wine)
1 Tbsp rice wine vinegar
1 ½ Tbsp sesame oil
4 garlic cloves
1 Tbsp chopped shallot
Pasta, your choice

Combine the garlic and shallot in the bowl of a food processor. Scrape down the sides of the bowl then stir in the remaining ingredients. Process until well blended.

Toss this sauce with enough pasta for four.

Top with sesame seeds, carrot, bean sprouts, or whatever strikes your fancy.