Crunchy Noodle Salad

This is an Ina Garten Recipe you'll have to try. It is so good and it's the perfect dish for a large group.

kosher salt
1/2 lb thin spaghetti
1 lb sugar snap peas (or snowpeas)
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tbsp dark sesame oil
1 tbsp honey
2 garlic cloves, minced
1 tsp grated fresh ginger
3 tbsp toasted white sesame seeds, divided

1/2 cup creamy peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (with and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.