Marron Newburg

Ingredients
500 g Marron, shelled & de veined
200 ml bottle light salad dressing
2 tbsp chunky peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tsp grated fresh ginger
½ tsp crushed red pepper
200 g capellini or angel hair pasta
2 tbsp sesame oil
2 tbsp veg oil
1 medium carrot, shredded
1 cup chopped spring onions
2 tbsp chopped coriander

Directions
 In a medium bowl mix the marron with ½ cup of salad dressing. Cover and refrigerate for 1 hour.
In a small bowl whisk the peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining salad dressing then set aside.
Prepare pasta and drain.
In a large saucepan over a high gas heat the oil until very hot. Cook the carrot for 1 min.
Drain off the salad oil from the marron and add the marron and spring onions to the carrot and cook, stirring constantly, for about 3 mins.
In a large bowl toss the pasta with the peanut butter mixture, marron mixture and chopped coriander and serve.

ENJOY