Ingredients
2
tbsp (packed) dark brown sugar
1
tbsp oriental sesame oil
1
tbsp grated orange peel
2
small serrano chilies, stemmed, thinly sliced into rounds
9
ounces green beans, trimmed, cut diagonally into 1/2-inch pieces
1
9-ounce package fresh linguine
2
cups shredded peeled carrots
1
cup thinly sliced green onions
Directions
1.
Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
2.
Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
3.
Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
4.
Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
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