Cooking with Bittersweet Herb Farm

Peanut Pasta and Greens

½ lb. Linguini
1 Bunch Escarole or 1 lb Spinach
6 lg. Leaves fresh Basil, chopped
4 Cloves Garlic, minced (more, if you like it)
1 lg. Leek, sliced thin and separated into rings
4 oz. Bean Sprouts
4 oz. Peanuts, chopped
2 T. Cooking Oil, for a little extra heat use Bittersweet Herb Farm Chili Pepper with Garlic Oil
6 T. Bittersweet Herb Farm Chipotle Peanut Finishing Sauce

Cook Linguini According to Directions and set aside. Sauté or steam escarole until tender-crisp and set aside. Heat Oil in a large pan and sauté garlic until brown. Add pasta, escarole, and Bittersweet Herb Farm Chipotle Peanut Finishing Sauce and toss until heated through. Garnish with bean sprouts, leeks, fresh basil and peanuts. Serves 4.