Asian Noodle Salad

Asian Noodle Salad

Ingredients:
12 oz (375 g) whole wheat linguine
½ lb (250 g) snow peas, halved lengthwise
3 medium carrots, peeled, cut into 2-in (5 cm) lengths, and cut lengthwise into thin slices
2 cups packed fresh basil leaves
½ cup packed fresh mint leaves
¼ cup packed fresh cilantro leaves
2 cloves garlic
2 Tbsp dark sesame oil
1 Tbsp vegetable oil
¼ tsp red-pepper flakes
½ tsp salt
1 red bell pepper, seeded and cut into slivers
3 scallions, finely chopped
2 Tbsp chopped unsalted dry-roasted peanuts

Directions:
1. Cook linguine in large pot of lightly salted boiling water until tender, following package directions.
For last 2 minutes of cooking, add snow peas and carrots. Drain in colander. Rinse under cold
running water. Drain well.
2. Meanwhile, in small food processor, combine basil, mint, cilantro, garlic, oils, pepper flakes, and
¼ tsp salt. Pulse until a paste forms.
3. In large bowl, combine linguine, snow peas, carrots, bell pepper, scallions, basil mixture, and
remaining ¼ tsp salt. Serve at room temperature or chilled. Garnish with peanuts.