This recipe was from our 2024 Peanut Buttery Friendsgiving Lunch. For more recipes, check out the blog post!
A nice vegetarian main course or a great side dish with beef or chicken, this savory salad using Crazy Richard’s peanut butter is simple and can be made up to two days in advance.
Serves: 8 as a side dish or 4 as a main dish.
Ingredients:
1 red bell pepper, seeded and diced
1/2 cup fresh (or frozen) green beans, trimmed and chopped
1/4 cup Crazy Richards peanut butter (Creamy or try Crunchy for some extra texture!)
1/3 cup plus 1 Tablespoon light soy sauce
2 Tablespoons sugar
1/3 cup oil
1 pound (one box) fettuccine pasta
2 Tablespoons sesame seeds
1/2 teaspoon cayenne pepper (optional)
Directions
Place a large pot of water over high heat, cover and bring to a boil. While waiting for water to boil, whisk together the peanut butter, soy sauce, sugar, and oil. Add a bit of cayenne pepper if you want your sauce to have a little kick!
Add the pasta to boiling water and cook according to package directions. Do not overcook.
When the pasta is three minutes away from finishing, add the fresh green beans. (If using frozen beans, adjust time according to package directions).
Strain pasta and beans. Pour all into the bowl with the peanut sauce. Add chopped pepper and toss. Add sesame seeds and toss again. Cover and chill until ready to serve.
