Thai Linguine

My picture really doesn't look appetizing, but it is delicious.

Nick and I went out to eat at California Pizza Kitchen last weekend because I found out that they started serving their pear and Gorgonzola pizza again!

Nick ordered a Thai Linguine dish (that looked much prettier than that picture) and I almost wished I had too.

I went home and found a knock off recipe online that is almost as good.

Give it a try, you'll like it!

(but you may want to wait til this whole peanut butter issue clears up)

Thai Linguine

12 oz linguine

4 T sesame oil

8 green onions, chopped

5 garlic cloves, minced

1 T fresh ginger, peeled and minced

1/4 c honey

1/4 c soy sauce

3 T rice vinegar

1 1/2 T chili-garlic sauce

2 c mung bean sprouts

1 c shredded carrots

Cook pasta, transfer to large bowl and toss with 3 T sesame oil.

Heat remaining oil in large, heavy skillet over med-high heat. Add 6 onions, garlic, and ginger. Saute until onions begin to soften, about 2 min.

Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce. Whisk to blend.

Simmer for 1 minute and cool to room temperature.

Pour over pasta and toss to coat.

Add sprouts and carrots, transfer to a platter and sprinkle with remaining onions.

Creamy Fettuccine with Two Cheeses

This recipe comes from my everyday food magazine. I love this magazine. I have had a subscription for the past two years and have found wonderful recipes every month. Now that I am cooking without meat I can't use quite as many but there are still lots to choose from. This one was very fast and easy to make. The original recipe served 4 so I've changed it to serve more.

Ingredients:

1 lb. fettuccine

3 T butter

1 1/3 c half & half

1/2 c (plus a little more) grated Romano cheese

1/2 c (plus a little more) grated Parmesan

1/4 c chopped fresh parsley

Directions:

-boil fettuccine in a pot of salted boiling water, reserve 1 cup of pasta water and set aside

-in large pot, melt butter over med heat

-add half & half and cheeses, bring just to simmer

-add pasta and toss to combine

-if needed, gradually add enough of the pasta water to thin the sauce ( I added almost all of the water) sauce thickens as it stands

-sprinkle with parsley and serve