Fragrant noodles with peanut-lime sauce

Ingredients:

• 350 g linguine with spinach or whole grain spaghetti
• 2 cups (about 250 g) broccoli florets
• 2 cups (about 170 g) snow peas, ends trimmed
• 2 cups (about 170 g) sugar snap peas, ends trimmed
• 0.5 cup natural creamy peanut butter
• 1/4 cup lightly salted soy sauce
• 1/4 cup water
• 2 tbsp. l. rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 1 green onion, chopped
• 2 cm ginger root, finely grated
• 2 tbsp. l. brown sugar
• 1/4 tsp red pepper flakes
• 0.5 cups shelled unsalted peanuts

Preparation:

1. Cook the pasta in a large pot of water according to the package directions. Drain and rinse the pasta under cold water. While the pasta is cooking, place the broccoli in a steamer basket set over a large pot of simmering water and steam for 3 minutes. Add the snow peas and sugar snap peas and cook for another 2 minutes.
2. Toast the peanuts in a dry skillet over medium heat until fragrant, about 3 minutes. Set aside to cool. Make the sauce by blending the peanut butter, soy sauce, water, vinegar, lime juice, green onions, ginger, sugar, and red pepper flakes in a food processor or blender until smooth.
3. Just before serving, toss the paste with 3/4 cup of the peanut sauce. Divide among six deep serving bowls and top each with vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them over each serving, and serve.