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Pasta Salad w/Peanut Sauce VI (P, TNT)
Source: Ina Garten's "Barefoot Contessa" Show
Serves: 6

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, white and green parts sliced diagonally
1 tablespoon white sesame seed, toasted
3 tablespoons chopped fresh parsley leaves

Mix together, the oil, vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds, peanut butter, and salt and pepper.

Blanch the sugar snap peas, drain and immediately cool in ice water, drain and dry.

Cook pasta in salted water according to package directions. Drain. Toss with dressing, peppers, scallions, and parsley. Sprinkle on remaining 1 tablespoon sesame seeds and serve.

Poster's Notes:
This recipe was on Ina Garten's "Barefoot Contessa" show a few weeks ago. I made it substituting blanched snow peas* for the sugar snap peas. Everyone loved it and it has been requested that I bring it as my contribution to a pool party this weekend. I plan to do so but am going to use penne for the pasta.

*Cook pasta according to directions. Blanch the snow peas and immediately cool in ice water. Drain and dry.

I hate to do anything last minute so I made the pasta one day ahead and tossed it with 1/4 of the cup of oil meant for the the dressing and refrigerated it in a zip-lock bag. I made the dressing using the remaining 3/4 cup of oil and refrigerated it in a Mason jar. I blanched the peas and sliced the peppers, scallions, and parsley, refrigerating each in its own bag. At serving time the next day, I tossed all together and served. It was wonderful.

I did not need to use the whole amount of dressing. Probably if I had dressed the noodles when they were still warm instead of tossing them with oil and cooling them, they would have absorbed more of the dressing.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A