Ingredients

3/4 lb thin spaghetti or linguine

1/2 lb. sugar snap peas

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons sesame oil

dash asian chili oil, to taste

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon fresh ginger,grated

3 tablespoons toasted sesame seeds

1/2 cup smooth peanut butter

2 red bell peppers, thinly sliced

6 scallions, including green parts, sliced diagonally

3 tablespoons fresh parsley leaves, chopped

Preparation

  1. Cook spaghetti according to package directions. Drain and set aside.
  2. Bring another large pot of salted water to boil, add sugar snap peas, return to a boil and cook for 3 minutes. Drain and then immerse peas in a bowl of ice water. Drain and add to spaghetti.
  3. Add peppers and scallions to bowl.
  4. Whisk together the oil, vinegar, soy sauce, sesame oil, chili oil, honey, garlic, ginger, peanut butter and 2 tablespoons sesame seeds.
  5. Pour the dressing over the spaghetti mixture and toss. Add parsley and toss together. Top with remaining 1 tablespoon seasame seeds.