For the sauce:
3/4 cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoon rice vinegar or white wine vinegar
1 tablespoon lime juice
1 small garlic clove, minced
Cayenne pepper
1/2 cup hot water

12 ounces pasta, i.e. rotelle, penne, farfalle
2 carrots, cut into thin slices diagonally
1 1/2 cups broccoli florets
1/2 pound snow peas, trimmed and cut crosswise into 1-inch pieces
4 scallions, thinly sliced

In a small saucepan combine the peanut butter, soy sauce, vinegar, lime juice, garlic, cayenne and hot water. Whisk the sauce together over moderate heat until smooth and hot.

In a kettle of boiling salted water cook the pasta for 5 minutes. Add the sliced carrots to the cooking pasta, stir and cook for 1 minute. Add the broccoli, stir and cook for 30 seconds. Add the snow peas, stir and cook for another 30 seconds. Drain the pasta and vegetables in a colander.

Transfer the pasta and vegetables to a large bowl and pour the hot sauce over the mixture, tossing to combine. Sprinkle with scallions.


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