1/3 c. smooth peanut butter
1 1/2 tbsp. soy sauce
1 tbsp. minced, peeled fresh ginger root
2 tbsp. fresh lemon juice, or to taste
1 garlic clove, minced
1/2 tsp. dried hot red pepper flakes (optional)
1/4 tsp. sugar

Peanut sauce: In a blender blend the peanut butter with the soy sauce, the ginger root, lemon juice, garlic, red pepper, flakes, sugar and 1/3 cup water until the mixture is smooth.

1/2 lb. sm. tubular pasta or sm. shells
2 c. fresh peas (about 2 lbs.), unshelled or a 10 oz. pkg. frozen peas, thawed
1/3 c. finely chopped scallions, using some of the green
1/4 c. roasted peanuts, chopped

In salted boiling water, cook the pasta until tender but not over done. Drain it in a colander and rinse under cold water. Drain the pasta very well. Transfer noodles to a large bowl, and toss it with the peas and scallion. Add the peanut sauce, toss the salad well, and sprinkle it with the roasted peanuts.