Adapted from Gourmet Cookbook
Serves 4 as a main dish. Or 3 if one of you is Jon.
3/4 pound of whole wheat spaghetti (1 box)
4 scallions, thinly sliced
3 tbsp toasted sesame seeds
1 lb pea pods, lightly steamed
1/2 cup crunchy natural peanut butter
2 tbsp red wine vinegar
2 tbsp fresh ginger, peeled and chopped
2 small cloves of garlic, chopped
1/4 cup soy sauce
2 tsp honey
1 1/2 tbsp toasted sesame oil
1/3 cup warm water
1 tsp red pepper flakes
Puree all of the sauce ingredients in a food processor or blender.
Cook the pasta in 6-8 quarts of boiling water (salted) until tender.
Mix a serving of pasta with as many pea pods as you’d like and with 1/4 of the sauce. Garnish each serving with scallions and sesame seeds.
Store leftover sauce and pasta separately.
I am going to try a more Asian noodle next time (this called for linguine)