No, this is not an Italian recipe. But I crave pasta so often that sometimes, I need to go the Asian route to bring some variety to my diet. This fettuccine with peanut-sunflower sauce takes 20 minutes and is a nice change of pace.
There are many peanut sauce recipes out there, but I’ve taken the liberty of adding roasted sunflower seeds (one of our favorite snacks) to the peanut butter base. I just throw everything in my food processor (a blender works too) and end up with a creamy, nutty sauce with a nice vinegar kick.
Unlike other recipes I’ve seen, I keep the sauce separate from the pasta and stir some into each serving. Otherwise, if you mix all of the sauce with the pasta, it will become dry, and any leftovers just aren’t appealing. So, I simply add some butter and reserved cooking water to the fettuccine after it’s drained, then stir in the raw veggies (green onions and shredded carrots, but a red pepper would be nice too).
Each person can then decide how much peanut-sunflower sauce gets added to his or her serving. And with the butter, there’s no need for any sesame oil, which can be overpowering.
I’m not claiming this fettuccine with peanut-sunflower sauce is authentically Asian, but it’s close enough for me. And just to clarify, I’m okay if you prefer to call this meal “noodles” with peanut-sunflower sauce.
Just as long as you never, ever refer to pasta in an Italian dish as “noodles.” Shudder! Cringe! Involuntary shrug!
P.S. The chopsticks in the photo are merely props. I couldn’t use them to save my life. But give me a fork and a tablespoon, and I can twirl my pasta like nobody’s business.
(Recipe Source: Cooking with Mamma C)