1/4 c. sesame seeds
1/2 c. creamy peanut butter
1/2 c. sesame oil
1/2 c water
1/4 c. minced green onion
1 lg. red bell pepper, halved, cored, seeded, cut in medium chunks
1/4 lb. snow peas, trimmed
1 lb. linguine
1/2 c. rice vinegar
2 tbsp. light soy sauce
2 cloves garlic, minced
1/2 tsp. red pepper flakes
2 c. broccoli florets
1 c. thinly sliced carrots

(Optional - In a small skillet over low heat, toast sesame seeds until light brown in color; cool).

Blend seeds, peanut butter, sesame oil, water, vinegar, soy sauce, garlic and red pepper flakes until creamy, add green onion and chill. Cook broccoli, red pepper chunks, peas and carrots until vegetables brighten in color. Rinse under cold water and drain. In same kettle of boiling water, cook linguine,; rinse, drain, pour sauce over and toss lightly, cool. Chill vegetables and linguine in separate bowls. Mix at serving time. Serves 8.