Barefoot Contessa's Crunchy Noodle Salad

From her cookbook Barefoot Contessa at Home

• Ready In: 35 mins
• Serves: 6

Ingredients

•  kosher salt
• 1⁄2 lb  thin spaghetti
• 1  lb sugar snap pea
• 1  cup  vegetable oil
• 1⁄4 cup rice vinegar
• 1⁄3 cup soy sauce
• 3  tablespoons  dark sesame oil
• 1  tablespoon honey
• 2  garlic cloves, minced
• 1  teaspoon  grated ginger
• 2  tablespoons  white sesame seeds, toasted
• 1⁄2 cup  smooth peanut butter
• 4  teaspoons salt
• 1  teaspoon fresh ground black pepper
• 2  red bell peppers, cored and seeded, and thinly sliced
• 4  scallions, sliced diagonally (white and green parts)
• 1  tablespoon  white sesame seeds, toasted
• 3  tablespoons  chopped parsley

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
2. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 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.
3. For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.