8 oz Pasta *

1 c Peas

----------------------------CHINESE TAHINI SAUCE---------------------------- 2 tb Tahini (sesame butter)

1 tb Rice Vinegar

1 tb Soy sauce

1 tb (pref. toasted) Sesame Oil

2 ts Chili Paste w/garlic (hot)

1 ts Minced Gingerroot

2 tb Vegetable stock or water

1 ds Freshly ground black pepper

* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional. NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the cubes and drop into boiling water. When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sauteed in oil until lightly browned. Bring a large pot of water to a boil, cook pasta until al dente. While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients. When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp; mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed sliced carrots, or scallions. If you add several, the amt of dressing may need to be increased.