Ingredients

• 2 tbs sesame oil
• 1/2 lb linguini
• 1 Cup sliced mushrooms
• 1/2 Cup frozen edamame
• 8-10 Snowpeas, sliced lengthwise
• 1/2 Cup shredded carrots
• 1/3 Cup slice green onion (leave a handful to the side for garnish – and a few long stem pieces to place in the side of the bowl as pictured above)
• Chickpeas, drained and dried
• 1 tbs olive oil
• Sprinkle of everything but the bagel seasoning
• 1/2 Cup cashews
• 1 tbs peanut butter
• 1 tsp rice vinegar
• 1/4 Cup soy sauce
• 1 tsp honey
• 1 tsp sesame seeds

Place dried chickpeas on baking sheet, cover with olive oil and a generous serving of everything but the bagel seasoning – bake at 450 degrees for 7-10 minutes or until crisp – mixing with a spatula half way through

Boil water and cook linguini according to pasta box directions – drain and add 1 Tbs sesame oil – set to side

While pasta cooks, add remaining sesame oil to a pan and set to medium low. Add carrots, mushroom, edamame, snow peas and green onion – sautée for 5 minutes

Add peanut butter, vinegar, honey and sesame seeds – stir thoroughly

Place cashews on baking sheet – turn oven to broil and leave for 3-5 minutes watching carefully to ensure they don’t burn

Mix pasta into vegetable mixture

Place mixture in bowl – sprinkle green onion on top with cashews – place long sprigs of green onion in corner of plate