Ingredients

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
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, 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

Directions

Bring a large pot
of salted water to a boil. Add the spaghetti and cook according to package directions.
Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, 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 and
the parsley and toss together.