Pasta with Chinese Tahini Sauce

Title: Pasta with Chinese Tahini Sauce

Categories: Pasta, Sauces, Chinese

Yield: 4 servings

8 oz Pasta

1 c Peas

--CHINESE TAHINI SAUCE--

2 tb Tahini (sesame butter) 2 ts Chili Paste w/garlic (hot)

1 tb Rice Vinegar

1 ts Minced Gingerroot

1 tb Soy sauce

2 tb Vegetable stock or water

1 tb (pref. toasted) Sesame Oil

1 ds Freshly ground black pepper

preferably buckwheat noodles or Chinese wheat noodles

GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds,

or chopped dry-roasted unsalted peanuts, optional. """""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""

NOTE:

Chinese wheat noodles are compacted into cubes. To cook, break the cubes

and drop into boiling water. When water returns to a boil, cook for 3

minutes and drain. They may be served as is or patted dry and sauteed in

oil until lightly browned.

Bring a large pot of water to a boil, cook pasta until al dente.

While pasta is cooking, steam peas. In a large bowl, combine remaining

ingredients.

When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish.

6 oz chopped spinach in

1 T safflower oil until limp;

mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed

sliced carrots, or scallions. If you add several, the amt of dressing may

need to be increased. --