Ingredients:
1 lb. TCPC Ginger & Garlic Linguini.
1 8 oz. TCPC Thai Peanut Sauce defrosted.
1/4 cup TCPC Orange Ginger Shoyu Sauce
3 scallions chopped.
1/3 cup pan roasted peanuts.
1 cup reserved pasta cooking water to thin peanut sauce.
1 lb. TCPC Ginger & Garlic Linguini.
1 8 oz. TCPC Thai Peanut Sauce defrosted.
1/4 cup TCPC Orange Ginger Shoyu Sauce
3 scallions chopped.
1/3 cup pan roasted peanuts.
1 cup reserved pasta cooking water to thin peanut sauce.
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