I love getting my little chef into the kitchen for each month’s recipe from High Five magazine, and this month featured a perfect summer pasta, meant to be eaten cold or at room temperature. The recipe was a great chance to hone skills including whisking and chopping with a butter knife. Plus, we got to use neat ingredients like fresh ginger root! Here’s my chef, excited to start.
Adults, cook 8 ounces spaghetti according to package directions. Reserve about 1/2 cup pasta water, then drain the remaining pasta water and rinse the spaghetti well with cold water. Set aside.
Meanwhile, have your little chef help you combine the following in a bowl:
1/2 cup chunky peanut butter
2 tablespoons tahini
1 tablespoons chopped fresh ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
Add about 6 tablespoons reserved pasta water to the mixture, and whisk until combined. If the sauce is still thick, add another tablespoon or two of the water.
Travis was so excited to try his hand at a butter knife for the next step. I cut a cucumber into rounds, and let him cut each round into quarters.
In a large bowl, combine the cooked pasta, chopped cucumbers, 1/2 cup chopped peanuts, and the peanut sauce, tossing well to coat.
Serve at room temperature or chilled.
Note: To make the recipe nut-free, simply omit the chopped peanuts and use all tahini in place of the chunky peanut butter.