Penne Rigate Recipes

Spicy Thai Penne

Course: Main Dish
Servings: Makes 6 Servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

By Chef Antonio Cecconi

Thai peppers are tiny, spicy and full of flavor. If you would like to bring down the heat a bit in this dish omit a portion of the peppers. If you like it spicy, two of these firecrackers are quite a kick.

Made with

Dreamfields^®
Penne Rigate

Ingredients

1 box Dreamfields Penne Rigate
3 tablespoons peanut oil
2 tablespoons fresh mint leaves
2 small Thai peppers
1 tablespoon fresh cilantro leaves (plus 1 tablespoon for garnish)
1/4 cup cucumber diced into 1/3-inch pieces
1/2 cup hearts of palm in brine drained
2 tablespoons unsalted peanuts chopped, divided
1 teaspoon lemon zest
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon lemon juice

Directions

Cook pasta according to package directions.
Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.
Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 5 minutes.
Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.