Recipe - Pasta With Chinese Tahini Sauce

8 ounce Pasta *
1 cup Peas

CHINESE TAHINI SAUCE
2 tablespoon Tahini (sesame butter)
1 tablespoon Rice Vinegar
1 tablespoon Soy sauce
1 tablespoon (pref. toasted) Sesame Oil
2 teaspoon Chili Paste w/garlic (hot)
1 teaspoon Minced Gingerroot
2 tablespoon Vegetable stock or water
1 ds Freshly ground black pepper

* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion
curls, fresh corriander sprigs, toasted sesame seeds, or chopped
dryroasted 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. VARIATIONS: saute 6 ounce chopped spinach in 1
T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
cut or sliced up carrots, or scallions. If you add several, the amt of dressing may
need to be increased.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini