Gretchen H. Maust, Keezletown, VA

Makes 6 servings

Prep Time: 15 minutes
Cooking Time: 15 minutes

8-oz. box dry linguine 
½-1 cup chopped scallions
1 diced cucumber 
¼ cup peanut butter 
1/3 cup cider or rice vinegar
¼ cup soy sauce 
¼ cup warm water
1/3 cup sesame oil 
2 cloves minced garlic
½ tsp. 5-spice powder
hot sauce to taste 
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish

1. Cook linguine as directed on box, but undercook slightly. Drain. Rinse with cool water. 
2. In a large bowl, combine linguini, scallions, and cucumber. 
3. In a separate bowl, whisk together peanut butter, vinegar, soy sauce, water, oil, garlic, 5-spice powder, and hot sauce. 
4. Arrange lettuce on platter. Spoon linguine mixture into the middle. Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.

Variations: 
1. For a heartier dish, add cubed cooked chicken or turkey. 
2. Serve hot, replacing the cucumbers with cooked zucchini.

Tip: I like to triple the peanut sauce and keep it in the refrigerator to use as a salad dressing or dipping sauce for grilled chicken.