Asian Noodles with Summer Vegetables

• Kosher salt
• 12 ounces whole-wheat spaghetti
• 12 ounces sugar snap peas, trimmed and halved
• 3 heads baby bok choy, trimmed and roughly chopped
• 1/3 cup cashew butter or peanut butter
• 3 tablespoons rice vinegar
• 1 tablespoon Sriracha (Asian chile sauce), plus more for serving
• 4 scallions, roughly chopped
• 1 1/2 -inch piece ginger, peeled and sliced
• 1/2 cup fresh cilantro leaves
• 1 small yellow, red or orange bell pepper, diced
• 8 radishes, diced

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes.
3. Reserve 1/2 cup of the cooking water, then drain.
4. Transfer the pasta and vegetables to a large bowl.
5. Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth.
6. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
7. Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat.
8. Top each serving with the diced vegetables and some Sriracha.
9. Photograph by Charles Masters

kosher salt, sugar snap peas, choy, cashew butter, rice vinegar, sriracha, scallions, ginger, fresh cilantro, orange bell pepper, radishes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asian-noodles-with-summer-vegetables.html (may not work)