Fasta Fusilli with Squash and Peanuts

Serves 4

• 12 oz. Fasta Fusilli
• 2 Tbs. sesame oil 
• 1 small zucchini 
• 1/2 cup dry roasted peanuts, chopped
• 1 small yellow squash 
• 1 bunch scallions, sliced
• 1/2 cup smooth peanut butter 
• 1/2 cup cilantro, chopped
• Juice of one lime 
• Crushed red pepper to taste
• 1/4 cup soy sauce
  ​
  

Heat water to boil pasta and squash. Remove tops of zucchini and squash and cut lengthwise, as thin as the pasta. Then again at
right angle to the first cut so the squash resembles the shape of the pasta. Add to boiling water with pasta.

Combine peanut butter and lime juice, then stir in the soy sauce, then sesame oil. Set aside. Chop peanuts, scallions and cilantro.

When pasta is done, drain and transfer pasta to a serving bowl. Add peanut butter mixture and toss until coated. Put the peanuts, scallions and cilantro on the top. Sprinkle crushed red pepper on top or omit and pass it at the table.

 

---