Penne all’Oriental

Ingredients

• 16 ounces Dreamfields Penne Rigate (one box)
• 3 tablespoons peanut oil
• 2 tablespoons chopped fresh mint leaves
• 2 small Thai peppers, minced
• 1 tablespoon fresh cilantro leaves plus 1 tablespoon for garnish
• 1/4 cup diced cucumber (1/3-inch dice)
• 1/2 cup hearts of palm in brine, drained
• 2 tablespoons unsalted chopped peanuts, divided
• 1 teaspoon lemon zest
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice

Directions

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.
3. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 5 minutes.
4. Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.

Recipe Yield: Makes 6 servings.

Source: Dreamfields