3 tablespoons soy sauce (low-sodlum if you are a salt watcher)
2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
1 tablespoon honey or 1 tablespoon rice syrup
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
10 ounces spiral shaped pasta or 10 ounces rotini pasta, cooked, drained and kept warm
1 1/2 cups frozen green peas, thawed
chili oil or tabasco sauce
Directions:
1. Add the first 7 ingredients to a blender or food processor. 2. Process until smooth. 3. Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well. 4. Add in chili oil or Tabasco sauce to taste if you want a spicier flavor. 5. **note-the peanut butter sauce thickens as it stands. Mix in a little water if the dish sits awhile before serving, or before serving leftovers the next day.
