Pasta Salad with Broccoli and Peanuts
CATEGORIES
INGREDIENTS
  • Coarse salt
  • ½ pound whole-wheat fusilli
  • 2 heads (2 pounds) broccoli
  • 3 tablespoons vegetable oil
  • ½ teaspoon red-pepper flakes
  • ¼ cup rice vinegar
  • 2 tablespoons smooth peanut butter
  • 3 tablespoons soy sauce
  • 1 bunch scallions, thinly sliced crosswise (1 cup)
  • ½ cup roasted peanuts, coarsely chopped
DIRECTIONS
  1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
  2. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
  3. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and ¾ cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
  4. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.
  6. Source: Everyday Food