Barefoot Contessa's Crunchy Noodle Salad

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From her cookbook barefoot contessa at home

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Steps

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Bring a large pot of salted water to a boil.

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Add the spaghetti and cook according to package directions.

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Drain and set aside.

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Meanwhile , bring another large pot of salted water to a boil , add the sugar snap peas , return to a boil , and cook for 3 minutes , until crisp tender.

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Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water.

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Drain.

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For the dressing , whisk together the vegetable oil , rice vinegar , soy sauce , sesame oil , honey , garlic , ginger , 1 tablespoon sesame seeds , peanut butter , salt and the pepper , in a medium bowl.

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Combine the spaghetti , sugar snap peas , peppers and scallions in a large bowl.

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Pour the dressing over the spaghetti mixture.

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Add the scallions and the parsley and mix again.

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Ingredients

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kosher salt, thin spaghetti, sugar snap pea, vegetable oil, rice vinegar, soy sauce, dark sesame oil, honey, garlic cloves, ginger, white sesame seeds, smooth peanut butter, salt, fresh ground black pepper, red bell peppers, scallions, parsley