1
red bell pepper, seeded and cut into strips 3 inches long and 1/4
inch wide
Chopped fresh cilantro for garnish
Method
Make the sauce: Combine all the sauce ingredients in a blender or
food processor and process until smooth. Pour into a bowl, cover, and
chill.
In a large pot, bring at least 4 quarts of water to a rolling boil.
Add 1 tablespoon salt. Add the spaghettini, stir to separate, and cook
until al dente. Drain, rinse under cold water until cool, and drain
again. Place in a bowl, add the sesame oil, toss well, cover, and chill.
When ready to serve, transfer the noodles to a large serving bowl.
Add the carrots and bell pepper and toss well. Add the sauce and toss
thoroughly so that the noodles are evenly coated. Sprinkle with
cilantro.
Serves
6.
This
recipe was excerptedfrom The Everything Pasta Cookbook, edited by Jane Resnick.
The book includes over 300 delicious recipes. This recipe is reprinted with permission
from the publisher: Adams Media Corp. www.adamsonline.com
The
Everything® Pasta Cookbook features delicious pasta recipes, in
every conceivable combination of flavors, textures, and tastes. Many of
the recipes in this collection have been gathered from some of the most
famous chefs from across the country.
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This
recipe was excerptedfrom The Everything Pasta Cookbook, edited by Jane Resnick.
The book includes over 300 delicious recipes. This recipe is reprinted with permission
from the publisher: Adams Media Corp. 
