Ingredients
1 pound linguine
3 garlic cloves, minced
1 Tablespoon balsamic vinegar
1 Tablespoon GOLDEN BLOSSOM HONEY
6 Tablespoons natural peanut butter
1/3 cup soy sauce
hot pepper flakes, to taste
7 Tablespoons olive oil
1 pound asparagus, cut into 1-inch diagonal pieces
2 whole boneless chicken breasts, skinned, poached and thinly sliced
5 Tablespoons sesame seeds, toasted
1 bunch scallions, chopped
1 cucumber, peeled and chopped
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Cook linguine according to package directions. Rinse under cold water and drain.
In a food processor blend garlic, vinegar, honey, peanut butter, soy sauce and red pepper flakes. Process for 1 minute. Add oil, 1 Tablespoon at a time, on low speed until well combined.
Blanch asparagus in boiling water for 1 minute. Rinse in cold water. Drain well.
Place linguine and chicken in a serving bowl. Toss well with sauce and 4 Tablespoons of sesame seeds. Arrange asparagus, chicken, scallions, cucumber on top of pasta and sprinkle remaining 1 Tablespoon of sesame seeds on top. Serve at room temperature.
Serves: 6
In a food processor blend garlic, vinegar, honey, peanut butter, soy sauce and red pepper flakes. Process for 1 minute. Add oil, 1 Tablespoon at a time, on low speed until well combined.
Blanch asparagus in boiling water for 1 minute. Rinse in cold water. Drain well.
Place linguine and chicken in a serving bowl. Toss well with sauce and 4 Tablespoons of sesame seeds. Arrange asparagus, chicken, scallions, cucumber on top of pasta and sprinkle remaining 1 Tablespoon of sesame seeds on top. Serve at room temperature.
Serves: 6
