1 cup canola oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 green onions, sliced
3 tablespoons chopped fresh parsley leaves
In a large pot, boil salted water and cook pasta 7-9 minutes or until al dente. Drain and rinse with cold water, set aside in a large bowl.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas and cook for 3 to 5 minutes, until crisp tender. Rinse sugar snap peas with ice water and drain. Add peas, sliced peppers and green onions to the pasta bowl.
For the dressing, in a medium bowl, whisk together the oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.