Notes:
Serves four. Vegetable stock can be substituted without changing the flavor profile of this sauce. You can also use chopped roasted peanuts as a garnish.
A simple, yet impressive dish for a dinner party!
Ingredients:
2 tbsp butter
¼ cup minced shallot
½ tsp minced garlic
½ cup dry white wine
1 cup chicken stock
½ cup smooth natural peanut butter
1 tsp chili paste (Sambal Oelek is my preferred brand)
1 tbsp vinegar
½ cup heavy cream
salt and pepper to taste
1 lb linguini noodles, boiled
1 cup zucchini, small dice
¼ cup shredded carrot
¼ cup green onion, bias cut, garnish
2 tbsp black sesame, garnish
Method:
Heat sauté pan on medium heat. Add butter, melt. Add shallot, sauté. Add garlic, cook for a minute. Add wine, let simmer and reduce by ½. Add stock, cook for 1 minute. Add peanut butter and smooth out the lumps. Add chili paste and vinegar. Cook off some of the liquid to thicken the sauce. Add cream, reduce heat. Season to taste with salt and pepper.
Sauté zucchini in 1 tbsp oil. Do not overcook; retain the crunch of the zucchini. Remove from heat, add carrots. Mix. Toss linguini with sauce and vegetables. Top with green onion and sesame seeds.
