- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/3 cup warm water
- 2 tablespoons chopped peeled fresh ginger
- 1 medium garlic clove, chopped
- 2 tablespoons red-wine vinegar
- 1 1/2 tablespoons Asian sesame oil
- 2 teaspoons honey
- 1 teaspoon dried hot red pepper flakes
- 3/4 lb dried linguine fini or spaghetti
- 4 scallions, thinly sliced
- 1 red bell pepper, cut into 1/8-inch-thick strips
- 1 yellow bell pepper, cut into 1/8-inch-thick strips
- 3 tablespoons sesame seeds, toasted
- Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
- Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.