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Ingredientes
- 12 ounce dry fettuccine
- 1 Tbsp. sesame oil
- 1 lb asparagus
- 1 med red bell pepper, cut into 1" long strips
- 5 x scallions -- thinly sliced
- 1/4 c. chopped fresh cilantro DRESSING
- 1/3 c. rice vinegar
- 2 tsp Dijon mustard
- 2 Tbsp. tamari or possibly soy sauce
- 3 lrg cloves garlic -- peeled
- 1 Tbsp. peeled and chopped fresh ginger
- 1/4 tsp salt
- 1/2 c. peanut oil
- 2 Tbsp. sesame oil
- 1 Tbsp. sesame seeds for garnish
Direcciones
- 1. Cook the fettuccine in a large pot of boiling water till al dente, 8 to 10 min. Drain, transfer to a medium-size bowl, and toss with the 1 Tbsp. sesame oil.
- 2. Trim the tough ends from the asparagus, and slice it diagonally into 1-inch pcs. (You'll have about 3 c..) Steam the asparagus just till tender, 5 to 8 min.
- 3. Toss the asparagus, red pepper, scallions, and cilantro with the fettuccine. In a blender, process the vinegar, mustard, tamari, garlic, ginger, and salt till smooth on medium-high speed. Reduce the speed to low, and slowly pour in the peanut and sesame oils.
- 4. Toss the salad with the dressing. Garnish with sesame seeds and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 462 | |
| Calories from Fat 235 | 51% |
| Total Fat 26.67g | 33% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 425mg | 18% |
| Potassium 307mg | 9% |
| Total Carbs 46.69g | 12% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.41g | 2% |
| Protein 9.35g | 15% |
