Veggie Pasta in Sesame Peanut Sauce

Ingredients:

1 lb pasta (pre-cooked weight, spaghetti works best)

2 medium red bell peppers, julienned

1 lb fresh green beans, chopped

1/3 cup fresh cilantro, chopped

1 cup canola oil (regular vegetable oil or sunflower oil may be substituted; do not use olive or peanut oil)

1/3 cup Ponzu sauce (soy sauce may be substituted)

1/4 cup rice vinegar

1/4 cup sesame oil

1/2 cup creamy peanut butter

3 Tbs honey

2-3 cloves fresh garlic, minced

1 tsp fresh ginger, minced (1/2 tsp dried ground ginger may be substituted)

Salt and pepper to taste

Directions: Pour pasta into a pot of liberally salted boiling water; cook according to package directions. Cut ends off of green beans and chop into roughly 1-inch pieces. Julienne the bell peppers, chopping into roughly 1-inch by 1/4-inch pieces. Rough chop about 1/3 cup of fresh cilantro. Combine the vegetables and cilantro and toss with the cooked, drained noodles. Combine the canola oil, rice vinegar, sesame oil, ponzu sauce, peanut butter, honey, garlic, ginger, salt, and pepper; wisk thoroughly to create an emulsion — like a well-combined vinaigrette. Pour sauce over noodles and vegetables, toss, and garnish (if desired) with toasted sesame seeds and/or cilantro leaves.

Feeds 6 - 8. Great as leftovers.

Yours truly,

Cinnamon J. Scudworth