---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta with Chinese Tahini Sauce
 Categories: Pasta, Sauces, Chinese
      Yield: 4 servings
 
      8 oz Pasta  *                            1 c  Peas

----------------------------CHINESE TAHINI SAUCE----------------------------
      2 tb Tahini (sesame butter)              2 ts Chili Paste w/garlic (hot)
      1 tb Rice Vinegar                        1 ts Minced Gingerroot
      1 tb Soy sauce                           2 tb Vegetable stock or water
      1 tb (pref. toasted) Sesame Oil          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.
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  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.
 
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