Peanut Sesame Pasta

Serves 4

1 pound Rice spaghetti pasta – cooked al dente, drained well
3 red peppers — cut in matchsticks
1/2 cup peanuts, dry-roasted
2 bunch scallions — cut thinly, diagnol
1 teaspoon toasted sesame oil
1/2 cup Coconut Aminos (soy free soy sauce!)
1/2 cup rice vinegar
1/2 cup honey
1/2 cup cilantro — minced, packed

Heat sesame oil, then add red peppers. Toss in oil 3 – 4 min until slightly softened

Add red peppers to drained pasta.

Buzz peanuts in food processor. Some peanuts should remain large, and some should be ground.

Whisk together Bragg’s, rice vinegar and honey.

Toss all ingredients together.