Ingredients:
1/2 cup Oregon hazelnut butter
1/3 cup Hot water
1/4 cup Soy sauce
2 tbsp Red wine vinegar
2 tbsp Oriental sesame oil
2 tsp Granulated sugar
2 Garlic cloves, crushed
1 tsp Crushed hot red pepper
1 Can (5 oz.) white turkey
- (or chicken meat)
1/2 lb Pasta (linguine, fettuccine,
- seashells, etc.)
1 tbsp Vegetable oil
3/4 cup Roasted & chopped hazelnuts
-(Oregon hazelnuts)
1/2 cup Green onions
1 Bunch broccoli cut into 1" florets
6 small Carrots cut in half lengthwise
Instructions:
Combine hazelnut butter and hot water in blender or processor, mix
until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and
red pepper, blend. Place meat (shredded slightly) in a medium bowl.
Add hazelnut sesame sauce and stir. Cover and marinate in the
refrigerator 2 hours. In a large pot of boiling water, cook pasta
until tender but firm, about 10 minutes. Drain and rinse under cool
water. Drain well. In a large saucepan of boiling water, cook carrots
about 3 minutes, then add broccoli and cook 3 more minutes, until
broccoli is bright green and crisp-tender. Drain and rinse until
cool; drain well. In a large bowl, toss pasta with vegetable oil. Add
meat and sauce, vegetables, hazelnuts and onions. Toss and serve
slightly chilled or at room temperature.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 1
|
