Linguine with Snow Peas, Cucumber, and Peanut Sauce

Ingredients

• 0.3 pound bean sprouts 
• 0.7 cup chicken broth low-sodium homemade canned
• 1  cucumber peeled halved lengthwise seeded sliced thin
• 2 cloves garlic 
• 1.5 tablespoons juice of lime 
• 0.8 pound pasta 
• 0.3 cup peanut butter 
• 0.5 cup peanuts chopped
• 0.5 teaspoon red-pepper flakes 
• 0.8 teaspoon salt 
• 2  scallions including tops green chopped
• 0.5 pound snow peas thin
• 2 tablespoons soya sauce 

Equipment

• food processor
• pot
• blender
• aluminum foil

Directions

1. In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
2. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more.
3. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts.
4. Serve with the remaining peanuts sprinkled over the top.
5. Wine Recommendation: Choose a simple kabinett riesling from the Rheinhessen. These rieslings' piquant juxtaposition of fruity acids and balancing sweetness is the perfect foil for the salty and spicy flavors of Asian cuisine.
6. Notes: Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an English (hothouse) cucumber, which is almost completely seedless.