8 ounces whole-wheat thin spaghetti
1 heaping tablespoon tahini
1 tablespoon creamy peanut butter
½ teaspoon sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
4-6 green onions, thinly sliced on the diagonal, dark green parts set aside
1 cup sugar snap peas, stringed
1 large carrot, cut into matchsticks (about 1 cup)
2 tablespoons sesame seeds
1 cup reserved pasta water
Cook pasta according to package directions. (Our fresh pasta only took about 4 minutes, so keep that in mind if you’re using fresh.) Meanwhile, in a large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and white and light green parts of green onions. Stir until well combined and set aside.
Add snap peas and carrots to pasta in the last two minutes of cooking time. Remove 1 cup pasta water and set aside. Drain pasta and vegetables and place into bowl with sauce. Add ½ cup reserved pasta water and toss to combine.
Add sesame seeds and allow to sit for one minute. If pasta sauce is still too thick, add more reserved pasta water as needed. Top with remaining green onions, if desired.