Fusilli With Sugar Snap Peas And Carrots Recipe

Ingredients

1 lb sugar peas, ends trimmed

1 lbs carrots, peeled thinly sliced on diagonal

24 oz fusilli

2 cups sweep & spicy sauce

1 cups chopped cilantro

Sauce

2 1/4 cups unsweetened coconut milk

1 3/4 cups dry white wine

1 1/4 cups orange juice

3/4 cup soy sauce

3/4 cup honey

3/4 cup chopped mint

3/4 cup finely chopped green onions

1/2 cup plus 1 tbsp sesame oil

1/2 cup plus 1 tbsp chopped ginger

1/2 cup chili garlic sauce

1/4 cup chopped garlic

Preparation

Combine all sauce ingredients in a heavy large pot. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until sauce thickens and is reduced to 3 cups, stirring occasionaly, about 2 hours. Season with salt and pepper. Cool and keep chilled.

Bring large pot of water to boil. Add peas; cook until just crisp tender, about 3 minutes. Remove peas, cool and drain. Add carrots to pot and oook until crisp tender, about 3 minutes. Remove and drain. Cook pasta in same bot until tender but firm. Rinse with cold water. Chill pasta and vegatables. Toss with sauce before serving.