We just got back from a vacation to Seattle, it’s a lovely city and Mt, Rainier of course is unsurpassed , we hiked and walked and  spent many hours in Pike Market ( if we could only transplant that market here) and bought back way too much stuff, Also consumed large quantities of the BEST Greek yogurt in varying flavors, I’m sure made of full fat milk since it tasted more like icecream and less like yogurt 🙂 We ransacked the French bakery and constantly popped in and out of the Russian piroshki place. Sad to say we had to come back.

Best are goodies we bought from Papparedelle’s pasta, they make various kinds of flavored pasta ( dried)  and strange but yummy combinations, we ended up with spicy Thai pasta,  cilantro lime , tomato pepper  and even some chocolate raspberry pasta (!!!)  well having got ton loads of pasta I was tempted to just cook them and toss them with oil, garlic and mild herbs and enjoy it simple. but then teen R got involved and anything involving him can never be simple plus my healthy instincts took over and I had to add veggies ?  why I don’t know.
Pappardelle’s have some amazing recipes and they threw in a ton for me when they saw my bewildered look at the varieties I guess.

This is one we tried and it was very good, We used the Lemon Ginger Fettuccine , but  it can be can be substituted with plain or whatever type of pasta is available locally .Just add in some lemon juice and you should be all set.

Ingredients

1 lb. Pappardelle’s Lemon Ginger Fettuccine
1 carrot, 1/2 cup zucchini, 1/2 cup snow peas or green beans, cut diagonally
1/2 cup baby corn or fresh corn kernels, 6 scallions sliced.
3 tablespoons olive/ sesame  oil
1 inch piece fresh ginger, finely chopped
2 cloves garlic, finely chopped
6 tablespoons yellow bean sauce (substitute w/ Miso or Hoisin sauce? )
2 tablespoons dry sherry
1 teaspoon peanuts, for garnish

Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain, rinse under hot water, toss in 1 tablespoon sesame oil and set aside.
Heat 2 tablespoons  oil in a wok or skillet, until smoking. Add ginger and garlic and stir-fry for 30 seconds.  Add carrots, peas or beans and zucchini and stir-fry for 3-4 minutes. Then stir in yellow bean sauce. Add scallions, sherry and pasta and stir-fry for 1 more minute or until piping hot.

Sprinkle with peanuts seeds and serve immediately.

  • It’s quite quick and very tasty for an evening meal.
  • Pretty much any veggie can be added, I’m sure broccoli will taste amazing.
  • If you can get yellow bean sauce then nothing beats that taste. Quite easy to find in Asian grocers.
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