Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Spiral pasta -- uncooked |
| ⅔ cup | Peanut butter -- natural water |
| 4 tablespoons | Soy sauce |
| 2 tablespoons | Vinegar -- mild |
| 1 \N | Scallion -- coarsely |
| \N \N | Chopped |
| 1 tablespoon | Rice syrup |
| ½ teaspoon | Ginger |
| ½ teaspoon | Chili powder |
| 1½ cup | Peas, green, frozen -- |
| \N \N | Thawed |
Cook pasta in boiling water according to package directions. Meanwhile, combine all remaining ingredients except peas in a food processor or blender and process until smooth.
When pasta is done, drain well and transfer to a large serving bowl. Add peas and sauce; stir to combine thoroughly. Serve warm. Serves 8.
Helpful Hint: The sauce thickens as it stands. Mix in more water if it sits too long before serving, or before serving leftovers the following day.
Per serving: 224 cal; 9 g prot; 11 g fat; 22 g carb; 0 chol; 259 mg sod; 4 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By :
From: Date: 05/28 File