Ingredients:
- Noodles spaghetti, whole grain, dry 1 pound
- Pears (no. 10 can), Pacific Northwest, canned, sliced, extra light syrup, drained, syrup reserved* 1 each
- Carrots (1 pound, 4 ounces), shredded 1.25 pounds
- Broccoli florets (1 pound, 8 ounces), blanched and chopped 1.5 pounds
- Pear juice reserved, extra light syrup ⅔ cup
- Soy sauce ⅔ cup
- Rice vinegar unseasoned ½ cup
- Peanut butter chunky or almond butter ½ cup
- Cilantro fresh, minced ½ cup
- Oil Canola ⅓ cup
- Ginger fresh, minced 2 tablespoons
- Garlic fresh, minced 2 teaspoons
Instructions
- CCP: No bare hand contact with ready-to-eat food.
- Cook spaghetti and drain well. Chill immediately.
- CCP: Chill to 70° F within 2 hours, and to 41° F within an additional 4 hours.
- Drain pears and reserve the extra light syrup.
- Blanch broccoli florets, chill immediately, then chop into bite-sized pieces.
- In a large bowl combine the drained pears, chilled pasta, carrots, and broccoli.
- CCP: Hold at 41° F or lower.
- CCP: No bare hand contact with ready-to-eat food.
- In a large bowl, whisk together the reserved extra light syrup, soy sauce, unseasoned rice vinegar, chunky peanut butter or almond butter, cilantro, canola oil, minced ginger, and minced garlic.
- Pour the dressing over the pears, pasta, carrots and broccoli. Toss gently to evenly coat the ingredients. Cover and refrigerate at least 2 hours before serving.
- CCP: Hold at 41° F or lower.
- Serve 1 cup portions.
- CCP: Hold and serve at 41° F or lower.
Recipe Notes
* We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.