This is a good dish to take to a potluck or picnic. It keeps much better than typical mayonnaise-based salads and is loaded with flavor.
- 8 oz spaghetti noodles
- 1 broccoli crown, cut into thin spears
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 2 Tbsp peanut butter
- 1 Tbsp honey or dark corn syrup
- 1 T freshly squeezed lemon juice
- 1 T toasted sesame seed oil
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon black pepper
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 c raw or toasted peanuts
- 3 T parsley, minced
- Cook the spaghetti in boiling salted water until the noodles are al dente.
- With tongs, remove the spaghetti, leaving boiling water in pot. Place spaghetti in large bowl.
- In the boiling pasta water, add the broccoli, red pepper, and green pepper; cook about 2-3 minutes, until warm and barely tender. (Make sure you do not cook them long enough to change the color.)
- Drain and add to bowl with pasta and toss.
- In a small saucepan over low heat, stir together the peanut butter and honey until they begin to melt slightly.
- Whisk in the lemon juice, sesame seed oil, red pepper flakes, black pepper, garlic, and ginger; heat until the mixture is warmed throughout.
- Remove from the heat; pour the sauce mixture over the noodles and vegetables; toss well to coat.
- Serve the noodles chilled or at room temperature with a sprinkling of peanuts and parsley.