Fusilli With Sugar Snap Peas And Carrots

• 1 lb sugar peas, ends trimmed
• 1 lbs carrots, peeled thinly sliced on diagonal
• 24 oz fusilli
• 2 cups sweep & spicy sauce
• 1 cups chopped cilantro
• Sauce
• 2 1/4 cups unsweetened coconut milk
• 1 3/4 cups dry white wine
• 1 1/4 cups orange juice
• 3/4 cup soy sauce
• 3/4 cup honey
• 3/4 cup chopped mint
• 3/4 cup finely chopped green onions
• 1/2 cup plus 1 tbsp sesame oil
• 1/2 cup plus 1 tbsp chopped ginger
• 1/2 cup chili garlic sauce
• 1/4 cup chopped garlic

1. Combine all sauce ingredients in a heavy large pot. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until sauce thickens and is reduced to 3 cups, stirring occasionaly, about 2 hours. Season with salt and pepper. Cool and keep chilled.
2. Bring large pot of water to boil. Add peas; cook until just crisp tender, about 3 minutes. Remove peas, cool and drain. Add carrots to pot and oook until crisp tender, about 3 minutes. Remove and drain. Cook pasta in same bot until tender but firm. Rinse with cold water. Chill pasta and vegatables. Toss with sauce before serving.

sugar peas, carrots, fusilli, spicy sauce, cilantro, sauce, unsweetened coconut milk, white wine, orange juice, soy sauce, honey, mint, green onions, sesame oil, ginger, chili garlic, garlic

Taken from www.epicurious.com/recipes/member/views/fusilli-with-sugar-snap-peas-and-carrots-50122932 (may not work)