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Asian Angel Hair Pasta

Yield Makes 4 or 5 servings
"I can get my son to do anything if I tell him I'm going to make this pasta," says Patti Pope. The recipe she shares makes a handsome, colorful whole-meal main course.

Ingredients

  • 1/4 cup pine nuts or slivered almonds
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons Asian (toasted) sesame oil
  • 1 tablespoon sugar
  • 2 teaspoons hot chili oil
  • 3/4 pound dried angel hair pasta
  • 1/2 pound edible-pod peas, stem ends and strings removed
  • 3/4 to 1 pound (51 to 60 per lb.) shrimp, shelled and deveined
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 451
  • caloriesfromfat 26 %
  • protein 24 g
  • fat 13 g
  • satfat 1.9 g
  • carbohydrate 60 g
  • fiber 3.8 g
  • sodium 913 mg
  • cholesterol 84 mg

How to Make It

  1. In a 5- to 6-quart pan over medium heat, stir nuts often until golden, 4 to 5 minutes. Pour out of pan.

  2. Pour 2 1/2 to 3 quarts water into pan, cover, and bring to a boil over high heat.

  3. Meanwhile, in a wide bowl, mix soy sauce, vinegar, sesame oil, sugar, and chili oil.

  4. When water boils, stir in pasta. Cook, uncovered, 3 minutes. Stir in peas and shrimp. Cook until pasta is just tender to bite and shrimp are pink, 1 to 2 minutes longer. Drain well.

  5. Add pasta mixture, cilantro, and green onions to soy dressing and mix well. Sprinkle with nuts.