PASTA A LA PEANUT BUTTER
From the American Institute for Cancer Research
Makes 6 (1-cup) servings

8 oz. package rotelle or other spiral pasta
1 package (8-oz.) frozen snap peas
1 medium red bell pepper, seeded and chopped
1/3 cup light soy sauce
2 Tbsp. peanut or light sesame seed oil
3 Tbsp. chunky peanut butter
2 Tbsp. minced fresh ginger
Salt and freshly ground black pepper, as desired

Cook pasta as directed on package.

Meanwhile, place snap peas in strainer, rinse with hot water and allow to thaw completely. Drain well.

Drain cooked pasta and transfer to bowl. Mix in peas and bell pepper.

In separate bowl or blender, combine soy sauce, oil, peanut butter and ginger. Mix until well blended. Pour over pasta mixture and toss to coat. Cover and chill.

Add salt and pepper to taste and serve.