You'll need a small frying pan, a saucepan, and a VERY large pot for this!
Ingredients:
1 lb of pasta (spaghetti or bowtie or macaroni)
Water to cook the pasta
1 to 2 cups of frozen peas
1/4 to 1/2 cup chopped scallions
4 tsp sesame oil
1 jar chunky peanut butter
1/4 tsp garlic powder
1/2 tsp ground ginger
3 TBSP toasted sesame seeds
Cooking spray or oil
In your large pot, begin cooking the pasta according to the box directions. Coat the bottom of your frying pan with oil or nonstick spray and sautee the scallions until just slightly cooked. When the pasta is almost cooked, turn the heat up and add the peas to thaw them(a minute should do); don't overcook the pasta to avoid having it fall apart once the peanut sauce is added. Take the pasta off the stove and drain it with a colander as soon as it is done.
Using a small bowl or custard cup, combine the ginger and garlic. Put the sesame oil in the saucepan and stir in the garlic/ginger mixture; a small whisk will work best but if you don't have one just use a spoon. Add all of the peanut butter and place on the stove. Heat it over medium-low, stirring with a spoon, until the peanut butter melts. Return the pasta and peas to the large pot and add the scallions. Pour the peanut sauce over the pasta and stir it through quickly to coat the pasta before it thickens. Finally, stir in the sesame seeds.
This dish can be served hot or cold, though I prefer hot. It goes well with sauteed red bell peppers. To add extra nutrition, use 2 cups of peas and try whole wheat pasta. For more protein, stir-fry tofu and add it to the noodles before stirring in the peanut sauce.
*** If you have only un-toasted sesame seeds, try toasting them in the frying pan before cooking the scallions or placing them on some foil in a toaster oven (watching carefully to be sure they don't burn).
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