Ingredients

The following ingredients have 4 Servings
  • 300g linguine
  • 2 tablespoons sesame oil
  • 2 bunches thin asparagus, ends trimmed, roughly chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon brown sugar
  • 1 small red chilli, seeded, chopped
  • 1/2 cup (6 tablespoons) chunky peanut butter
  • 1/4 cup (60ml) soy sauce
  • 2 cups (320g) shredded cooked turkey
  • 1 Lebanese cucumber, halved, seeds removed, very thinly sliced
  • 3 spring onions, shredded lengthways
  • Toasted sesame seeds, to serve

Instruction

  • Cook the pasta according to packet instructions, then rinse under cold water and drain well. Place in a bowl with 1 tablespoon of the sesame oil and toss to coat the pasta.
  • Blanch the asparagus in salted boiling water for 30 seconds, then refresh.
  • Place the garlic, vinegar, sugar, chilli, peanut butter and soy sauce in a food processor and blend until smooth. With the motor running, slowly add the remaining tablespoon of sesame oil and 100ml warm water.
  • Add the shredded turkey to the pasta with the asparagus, cucumber and the dressing, then toss gently to combine.
  • Divide the pasta among bowls and serve topped with sliced spring onion and sesame seeds.