I bet most of the people never even thought about combining peanut butter with macaroni. I also never did until one day while shopping in Whole Foods I saw peanut butter pasta noodles in their deli section. My first thought was: ‘Omg did I just saw pasta with peanut butter? How cool is that!’ I didn’t buy it and didn’t try it over there because I had other food waiting for me at home but I left the store with peanut butter in my bag and new recipe idea in my head.  Oh how I love tasting new things. Of course I tasted peanut butter before, dah, who didn’t, but it was a surprise for me to see it in a savory dish other than peanut butter dipping sauce or dressing.

I would also say that it might be a perfect dish for a kid lunch. First of all, show me a kid that doesn’t like peanut butter? Two, since the dish is cold, there is no problem to pack it into lunchbox. And it’s so convenient, you can prepare it a day ahead and then sleep 10 minutes longer in the morning because you know that you don’t have to wake up early to prepare school lunch anymore. Plus you kid is going to love you, no more boring sandwiches.

Ingredients (makes 2 servings):

5 oz Angel Hair or Spaghetti pasta
1 shredded carrot
2 diced green onions
1 Tbsp red chili pepper (optional)
2 Tbsp peanut butter
1 to 1.5 Tbsp soy sauce
2 Tbsp water
Juice of half lime

Cook the pasta according to a package instructions and during last minute of cooking add shredded carrots so they can lose raw taste.

Drain and cool under cold running water. Meanwhile prepare the sauce. In a bowl or food processor combine 2 Tbsp peanut butter, 1 to 1.5 Tbsp soy sauce, 2 Tbsp water and juice of half lime.

Whisk or process until smooth. If it’s too thick add some more water. The consistency should be similar to that of heavy whipping cream.

In a bowl combine pasta with carrots with the rest of the ingredients. Pour the sauce over and mix until well combined.