This is unusual, delicious and very filling. It lasts for almost a week in the refrigerator so in the unlucky event that you have leftovers, you can enjoy this salad all week!
2 pounds linguine, broken in half
4 tablespoons creamy peanut butter
Marinade: 1 cup soy sauce
½ cup rice vinegar
½ cup sesame oil
2 teaspoons crushed garlic
1 teaspoons crushed ginger
Toasted sesame seeds
Boil and drain linguine. Stir in peanut butter while pasta is still hot. Pour marinade over noodles. Add toasted sesame seeds and refrigerate. Garnish with scallions and peanuts. Serve at room temperature.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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