This was delicious.  Again working my way through Ina’s new cookbook.  We ate the lentil soup, what seemed like forever.  Last night we had it with burgers to change it up a little.  This is a great make ahead meal.  Most ingredients are for the sauce.  It makes more sauce than you really need.  We have a half pound box that we will boil next to add with leftovers and have it again.  Jim loved it.  I made the sauce and cut up the vegetables before I went in the pool.  We boiled the pasta when we came in and dinner was ready.  Ina says you can make the sauce as much as a week before.  

Ingredients:

6 garlic cloves, chopped

1/4 C chopped fresh ginger

1/2 C vegetable oil

1/2 C tahini

1/2 C peanut butter (I used almond butter)

1/2 C good soy sauce

1/4 C dry sherry

1/4 C honey

1/2 t hot chili oil

2 T toasted sesame oil

1/2 t black pepper

1/8 t ground cayenne pepper

1# spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

4 scallions, sliced diagonally (white and green parts

Directions:

1. Place the first 12 ingredients in a food processor fitted with a steel blade.  Puree the sauce.  
2. Boil the pasta in a large pot of salted water according to package directions.  Drain the pasta in a colander.  
3. Place in a large bowl, and while still warm, toss with 3/4 of the sauce.
4. Add the peppers and scallions and toss well.