Ingredients

• 1 cup peanut butter, preferably unsweetened
• 1/2 to 1 cup boiling water
• Juice of a lime
• 1 teaspoon cayenne pepper
• 1 tablespoon rice wine vinegar
• Salt
• 8 ounces thin linguine
• 2 carrots, peeled and sliced
• 1 head broccoli, cut into bite size florets
• 1/2 cup chopped roasted peanuts
• 2 scallions, white and green parts thinly sliced
• 1/2 cup chopped cilantro

Instructions

1. In a medium bowl, whisk together the peanut butter and boiling water. Whisk in the lime juice, cayenne pepper and vinegar.
2. In large pot bring water to a boil and season with salt. Stir in linguine and cook for 5 minutes. Add carrots to boiling water and cook for 2 minutes. Stir in broccoli and cook for 4 more minutes. Drain linguine and vegetables and transfer to a large bowl. Pour peanut sauce over linguine and vegetables and toss to coat. Toss in peanuts and scallion and garnish with cilantro.