The Barefoot Contessa Cookbook
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Recipe Reviews
Peckish Sister from Central, FL
A beautiful tasty dish and we also had it with Steelhead trout. I think it would stand alone and be great with some sugar snap peapods as well. I followed Quezzle Sister’s advice to add more veges – an orange pepper, and break the spaghetti in half. Loretta had commented that the sauce made the noodles mushy and so I froze the ginger, thinking that the enzymes in the ginger were the culprit and I did not notice any mushiness to the noodles, but kept the leftover sauce separate, just in case. The sauce started thin, but thickened as it stood. I used spaghetti rigati, and the square ridges held the sauce nicely. This had a more complex sauce and with more colorful vegetables than a peanut butter based dish I had made in the past.
Queezle_Sister from Salt Lake City, UT
Pretty tasty sauce! It does come together quickly, but to me it seemed very heavy and gloppy. Is gloppy a word? I think you know what I mean.
I used lovely peppers from my garden, but felt that the recipe would be improved by (1) breaking the pasta in half prior to cooking so its easier to mix in vegetables, and (2) tripling the vegetables.
I made about 2/3 of the sauce recipe, and still have about 1/2 C left over.
loretta from , NY
I made this recipe with asian salmon, a very nice dinner combination. It seems like alot of ingredients but it goes together quickly in the food processor. Add the sauce at the last minute because it makes the pasta turn mushy. the flavors are really good.
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