I did a peanut butter themed cooking class last week. And everyone was a little apprehensive about what kind of savory dishes I would come up with that included peanut butter. I am not gonna lie, I was a little nervous too. I knew they would taste good, but were they too creative or too overwhelming on the peanut butter side?
This dish was perfect! The combination of peanut butter and noodle is fabulous. If you have never had a peanut butter pasta dish, you NEED to. It will blow your mind!

Ingredients
Kosher salt
1/2 pound whole wheat spaghetti
1 pound sugar snap peas
1 cup olive oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
1/2 cup coconut milk
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the olive oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds, coconut milk and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the parsley and toss together.