Serves 6 as a side, 3 as an entree
1/2 pound thin whole wheat spaghetti
1 pound sugar snap peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves
1/4 C Roasted Peanuts, chopped
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Remove spaghetti with tongs and drain and set aside. Keep water boiling in pot.
Add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.
Add the remaining 1 tablespoon of sesame seeds, peanuts, and the parsley and toss together.