One box spaghetti (I recommend thin spaghetti from Barilla)
1/2 - 1 pound sugar snap peas
1 red pepper thinly sliced
1 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, chopped
2 teaspoons grated fresh ginger
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
3 tablespoons toasted sesame seeds
1/2 cup smooth peanut butter
2 scallions (white and green parts) sliced
handful of fresh chopped parsley
Cook spaghetti according to instructions on the box. While spaghetti is boiling, whisk vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, salt, pepper and 2 tablespoons of the sesame seeds together.
Cook snap peas - steam them, or cook them according to bag instructions. Most snap peas at my grocery store come in ready to steam bags.
Combine the spaghetti, snap peas, red peppers and scallions in a bowl, pour over sauce, add the remaining sesame seeds and parsley. Dig in! Or chill and serve cold.