1 lb. spaghetti
1 c. chicken broth
5 tbsp. soy sauce
4 tbsp. peanut butter (creamy only)
3 tbsp. sesame oil
3 tbsp. olive oil
1/2 pkg. frozen peas
3 tbsp. sesame seeds
2 cloves garlic, diced

Boil water for spaghetti. While spaghetti is cooking, mix olive and sesame oils in a frying pan. Add chopped garlic and simmer. Add peanut butter to hot chicken broth so that peanut butter dissolves.

Cook frozen peas briefly, then add to oil and garlic. Add soy sauce; stir. When spaghetti is cooked, add to frying pan. Toss to coat with oil, then add broth and peanut butter mixture. Toss in sesame seeds and serve. Great side dish with an oven stuffer roaster.