Ginger-Cilantro Linguine

• 1 (12 ounce) package linguine
• 3 tablespoons sesame oil (divided ~ see below)
• 2 12 tablespoons fresh ginger (peeled ~ mince in food processor ~ see below)
• 1 small jalapeno chile (seeded ~ mince in food processor ~ see below)
• 1 cup fresh cilantro leaves (finely chopped in food processor ~ see below)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 12 tablespoons peanut butter (creamy or crunchy)
• 3 tablespoons chicken broth (more if needed)

1. Cook noodles in large pot of boiling salted water, per directions on the box, until just tender but still firm.
2. Drain noodles.
3. Rinse with cold water; drain well.
4. Transfer to large bowl.
5. Toss with 1 tablespoon sesame oil.
6. With food processor running, drop ginger and jalapeno through feed tube and mince.
7. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil.
8. Process until mixture is almost smooth, adding more broth if necessary.
9. Season to taste with salt and pepper.
10. Add sauce to noodles and toss.
11. Garnish with additional cilantro, if desired.
12. Serves 4.

linguine, sesame oil, fresh ginger, jalapeno chile, fresh cilantro, soy sauce, rice vinegar, peanut butter, chicken broth

Taken from www.food.com/recipe/ginger-cilantro-linguine-481058 (may not work)