8 oz Pasta  *
1 c  Peas

CHINESE TAHINI SAUCE
2 tb Tahini (sesame butter)
1 tb Rice Vinegar
1 tb Soy sauce
1 tb (pref. toasted) Sesame Oil
2 ts Chili Paste w/garlic (hot)
1 ts Minced Gingerroot
2 tb 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
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. VARIATIONS: – saute 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.