Thai Linguini

 

Ingredients:

1 pound kamut or spelt linguine
1/2 medium organic green cabbage thinly sliced
2 cups blanched sugar snap peas
1 onion diced
2 Tbsp maple syrup
1 tbs tamarind paste 
2 Tbsp fresh ginger, grated
1 bunch fresh cilantro, chopped
4 green onions, chopped
1 cup peanuts or any nuts/seeds
3 tbs extra virgin olive oil
salt to taste

Directions:
Cook linguine according to package directions, drain, and set aside. In a separate bowl, combine maple syrup, tamarind paste, cayenne, oil and ginger. Whisk well to combine and set aside. In large skillet, saute cabbage, sugar snap peas, and onions with a little water. Sauté for 5–6 minutes, or until veggies are cooked. Combine pasta and veggies and pour sauce mixture over the top. Using a wooden spoon, stir to coat pasta and veggies well, add salt (if necessary). Add peanuts, green onions, and cilantro. Stir again to combine. Voila, and this dish is great hot or cold! Enjoy!