1 lb linguine, broken in half
2 T SOOC Toasted Sesame Oil
3 T SOOC UP EVOO
3 T honey
3 T Soy Sauce
3 T SOOC Honey Ginger White Balsamic
¼ t cayenne pepper
3 red bell peppers, seeded, thinly sliced
3 C snow peas or sugar snap peas
1 large red onion, thinly sliced
¾ C honey roasted peanuts, coarsely chopped
½ C fresh basil, chopped
1 t salt
Cook pasta al dente, according to package instructions. Drain well, rinse with cold water and transfer to a large bowl; toss to coat with 1 T EVOO.
In a small bowl, whisk together 1 T Toasted Sesame Oil, honey, soy sauce, Honey Ginger Balsamic, cayenne pepper, and salt. (The sesame oil has a pronounced flavour, so add more according to your own taste).
Mix half of the dressing into the pasta.
Heat the remaining EVOO in a skillet over medium heat and add bell peppers, peas and onions. Sauté until just beginning to wilt. *Do not overcook*. Remove from heat.
Add peanuts and basil to pasta, mix in remaining dressing to coat all the ingredients.
*Use Harissa Olive Oil instead of EVOO for astounding results.