12 ounces whole-wheat spaghetti
12 ounces sugar snap peas, trimmed and halved
3 heads baby bok choy, trimmed and roughly chopped
1/3 cup cashew butter or peanut butter
3 tablespoons rice vinegar
1 tablespoon Sriracha (Asian chile sauce), plus more for serving
4 scallions, roughly chopped
1 1/2-inch piece ginger, peeled and sliced
1/2 cup fresh cilantro leaves
1 small yellow, red or orange bell pepper, diced
8 radishes, diced
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.
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