Take two bites of this delish pasta and we think you'll know why jelly has been glaring jealously at broccoli lately: It looks like peanut butter has found itself a better match! In fact, this sauce is made entirely of kismet matches: sweet chili sauce and salty soy sauce, tart lime juice and earthy garlic, and, yes, peanut butter. With a Fresno chile added for a touch of heat, this pasta will both mend and break hearts with its perfection.
Add pasta to boiling water and cook until al dente, 7-9 minutes. Ladle out and reserve 1 cup pasta water. Drain in a colander and rinse pasta under cold water to stop the cooking process. Set aside. While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli florets into large bite-sized pieces, if necessary. Halve lime and juice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Slice Fresno chile into thin rounds. Discard seeds if you prefer less spice. Coarsely chop peanuts.
Make the Sauce
In a small mixing bowl, stir together peanut butter, sweet chili sauce, 2 Tbsp. lime juice, and soy sauce until smooth. Add reserved pasta water 1 Tbsp. at a time until sauce is thick, creamy, and falls off spoon in ribbons. Reserve ½ cup pasta water for stir-fry. Set sauce aside.
Caramelize the Broccoli
Heat a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add broccoli florets to hot pan and cook, stirring often, until caramelized, 2-4 minutes.
Cook the Stir-Fry
Add white portions of green onions, Fresno chile (to taste), and ginger to pan. Cook, stirring constantly, until fragrant, 1 minute. Add pasta, reserved ½ cup pasta water, ½ tsp. salt, and ¼ tsp. pepper. Cook, stirring often, until broccoli is tender, 2-4 minutes. Remove from burner and toss in green portions of green onions.
Plate the Dish
Place stir-fry on a plate. Spoon sauce over pasta. Garnish with peanuts.