1 1/2 lbs. uncooked tortellini
1/2 lb. snow peas
3 cans sliced water chestnuts
3/4 c. pingole nuts

DRESSING:

3/4 c. sesame oil
1/4 tsp. vegetable oil
1/4 c. soy sauce
Pinch cayenne pepper

Cook tortellini until al dente, plunge into cold water and drain. Put snow peas in boiling water for 20 seconds, plunge into cold water and drain.

Combine dressing ingredients and beat with whisk until smooth. Add dressing to tortellini and marinate. Stir in rest of ingredients.