Fusilli Primavera In Spicy Peanut Sauce
|Smooth peanut butter||3 Tablespoon|
|Non-fat sour cream||3 Tablespoon|
|Rice vinegar||2 Teaspoon|
|Reduced-sodium soy sauce||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Oriental sesame oil||2 Teaspoon|
|Snow peas||8 Ounce, ends and strings removed and cut into julienne pieces|
|Green onions||1 Cup (16 tbs), cut into 1 inch pieces|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Sesame seeds||1 Tablespoon, toasted|
In a blender or small food processor, blend or process the peanut butter, sour cream, vinegar, soy sauce and pepper until well combined.
Transfer the mixture to a small bowl and set aside.
Cook the fusille according to the package directions, but without adding the salt.
Meanwhile, add the oil to a large no-stick skillet and heat over medium heat.
Add the snow peas, onions and tomatoes.
Cook and stir for 4 to 5 minutes or until the vegetables are crisp-tender.