Asian Summer Pasta

A colorful main-course pasta accented with Asian flavors and crunchy vegetables.



1/4 cup sesame oil

6 tablespoons soy sauce


3 tablespoons balsamic vinegar

1 teaspoon salt

1 teaspoon chili powder

1 tablespoon minced ginger

1 clove garlic, finely chopped

1/4 cup cilantro, chopped

Whisk together all ingredients. Set aside.


1 1/2 pounds asparagus, ends trimmed

1 pound linguine

5 scallions, thinly sliced

1 carrot, cut into thin strips

1/2 pound snow peas, sliced in half lengthwise

1/4 cup sesame seeds, toasted*

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Cut asparagus on the diagonal into 1-inch pieces. Bring a large pot of salted water to a boil. Add asparagus and cook until bright green, just a few minutes. Remove asparagus with a slotted spoon. Rinse under cold water and pat dry with paper towels.
Add pasta to the same boiling water and cook until just al dente. Drain and rinse under cold water. Drain again. Put back into pot. Add asparagus, scallions, carrots, snow peas and sauce. Toss well. Arrange on a large platter or in a pasta bowl. Sprinkle with sesame seeds and serve at room temperature.
*To toast sesame seeds, place seeds on a piece of foil and bake in a 375° oven for 10 minutes stirring often.
Serves: 4