Wednesday, February 17, 2010

Pasta Recipes

Sesame Noodles
from Rachael Ray


  • Salt, to taste
  • 1 pound cappellini (angel hair pasta)
  • ¼ cup low-sodium soy sauce
  • 2 Tbs. tahini (paste made from ground sesame seeds, you can find with the peanut butter at Whole Foods)
  • 2 Tbs. toasted sesame oil
  • 2 pinches cayenne pepper
  • 2 cloves garlic, minced
  • 1 inch gingerroot, peeled and grated, or 2 pinches ground ginger (fresh makes all the difference and it’s really cheap)
  • 3 scallions, thinly sliced on an angle
  • 1 large carrot, grated
  • Toasted sesame seeds, for garnish
  • Crushed red pepper flakes, for garnish


Put a pot of water over high heat to boil. When it comes to a boil, add salt and pasta. Cook pasta according to package directions,until al dente.

Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic, and gingerroot in a bowl. Whisk until smooth.

Drain pasta and run it under cold water until noodles are chilled. Drain the cooled noodles well – give them several good, strong shakes.

Dump noodles into a big bowl with the sauce and combine until noodles are evenly coated. Add veggies and toss to combine; dump noodles onto a serving dish. Garnish with sesame seed sprinkles and a little crushed red pepper.

Optional: I added ½ red pepper, sliced and chopped roughly and a few handfuls of roughly chopped sugar snap peas, and some roasted chicken I had leftover. I added a little more the sauce.

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