8 oz. linguine
2 c. broccoli

PEANUT DRESSING:

1/3 c. peanut butter
1/2 c. vegetable stock or hot water
1 tsp. soy sauce
2 tbsp. rice vinegar
2 tbsp. safflower oil
2 cloves garlic, minced
1/2 tsp. dry crushed red pepper
2 c. cherry tomatoes

Garnish: Chopped scallions.

Bring a large pot of water to a boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a medium size bowl, whisk together peanut butter and stock or water until smooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccoli and tomatoes; toss again. Garnish with chopped scallions. Serves 4.

NOTE: Vegetable stock can be made by simmering vegetables such as onions, celery, carrots, turnips, potatoes in 2 quarts water with 2 cloves garlic, 1 bay leaf, 1 sprig of parsley and 1/2 teaspoon pepper for 1 hour. Strain stock and discard the vegetables.