This is something that can be prepared and served on the weekend, placed in plastic containers and enjoyed for lunch at the office the next day. You can substitute broccoli for the snow peas and add leftover chicken or shrimp for a heartier salad.
I like to serve this also in the summer for lunch either at home or on the boat.
1 pound spaghetti
8 ounces snow peas, slivered lengthwise
1 red bell pepper, cut into long thin strips
1/2 cup smooth peanut butter
2 cloves garlic
1 jalapeno pepper (seeds removed, if desired)
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1/4 teaspoon salt
1.In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and bell pepper.
2.In a blender, puree peanut butter, garlic, jalapeno, soy sauce, vinegar, 1/3 cup warm water, sesame oil, and 1/4 teaspoon salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.
Martha Stewart Recipes