• Cooking Time: 25
• Servings: 6
• Preparation Time: 10
• Kosher salt
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 1 cup vegetable oil
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons white sesame seeds, toasted
• 1/2 cup smooth peanut butter
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
• 1 tablespoon white sesame seeds, toasted
• 3 tablespoons chopped fresh parsley leaves

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
2. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 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.
3. For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt, to taste, and the pepper, in a medium bowl.
4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.
5. Difficulty: Easy
6. Prep Time: 10 minutes
7. Cook Time: 25 minutes
8. Yield: 6 servings

Recipe Credit: The Barefoot Contessa Ina Garten