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