Penne Rigate Orientale

• 16 ounces penne rigate
• 3 tablespoons peanut oil
• 2 tablespoons chopped fresh mint leaves
• 2 small Thai peppers or 2 small jalapeno peppers, minced
• 2 tablespoons chopped fresh cilantro, divided
• 12 cup diced cucumber
• 12 cup hearts of palm in brine, drained
• 2 tablespoons chopped unsalted peanuts, divided
• 1 teaspoon lemon, zest of
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon fresh lemon juice

1. Cook pasta according to package instructions,el dente, (DO NOT OVERCOOK).
2. Meanwhile, heat oil in a large (12") frying pan over medium heat.
3. Add mint, peppers and 1 tablespoon of cilantro and cook for 3 minutes, stirring often.
4. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest.
5. Add water, soy sauce and lemon juice.
6. Cover and cook for 5 minutes.
7. Drain pasta well and add to frying pan.
8. Toss well, cover and cook for 3 minutes over high heat.
9. When done, transfer pasta to a large serving bowl.
10. Garnish with remaining 1 tablespoon of cilantro and 1 tablespoon of peanuts.
11. Serve while hot.

penne rigate, peanut oil, mint leaves, peppers, fresh cilantro, cucumber, hearts of palm, unsalted peanuts, lemon, water, soy sauce, lemon juice

Taken from www.food.com/recipe/penne-rigate-orientale-97489 (may not work)