Asian Angel Hair Pasta
"I can get my son to do anything if I tell him I'm going to make this pasta," says Patti Pope. The recipe she shares makes a handsome, colorful whole-meal main course.
How to Make It
Step 1
1
In a 5- to 6-quart pan over medium heat, stir nuts often until golden, 4 to 5 minutes. Pour out of pan.
Step 2
2
Pour 2 1/2 to 3 quarts water into pan, cover, and bring to a boil over high heat.
Step 3
3
Meanwhile, in a wide bowl, mix soy sauce, vinegar, sesame oil, sugar, and chili oil.
Step 4
4
When water boils, stir in pasta. Cook, uncovered, 3 minutes. Stir in peas and shrimp. Cook until pasta is just tender to bite and shrimp are pink, 1 to 2 minutes longer. Drain well.
Step 5
5
Add pasta mixture, cilantro, and green onions to soy dressing and mix well. Sprinkle with nuts.
Ingredients
1/4 cup pine nuts or slivered almonds
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon sugar
2 teaspoons hot chili oil
3/4 pound dried angel hair pasta
1/2 pound edible-pod peas, stem ends and strings removed
3/4 to 1 pound (51 to 60 per lb.) shrimp, shelled and deveined
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
Directions
Step 1
1
In a 5- to 6-quart pan over medium heat, stir nuts often until golden, 4 to 5 minutes. Pour out of pan.
Step 2
2
Pour 2 1/2 to 3 quarts water into pan, cover, and bring to a boil over high heat.
Step 3
3
Meanwhile, in a wide bowl, mix soy sauce, vinegar, sesame oil, sugar, and chili oil.
Step 4
4
When water boils, stir in pasta. Cook, uncovered, 3 minutes. Stir in peas and shrimp. Cook until pasta is just tender to bite and shrimp are pink, 1 to 2 minutes longer. Drain well.
Step 5
5
Add pasta mixture, cilantro, and green onions to soy dressing and mix well. Sprinkle with nuts.
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