Creamy Peanut Butter Pasta

2 tsp      minced garlic (about 2 cloves)

1/2 cup  smooth peanut butter

3 Tbsp   soy sauce

1/4 cup  sugar

2 Tbsp   rice vinegar or wine vinegar

1 tsp      minced ginger, optional

2 tsp      sesame oil

1/4 cup cold water (approximately)

10 oz     pasta of your choice

1 bag    (1 lb bag) of California frozen veggie mix (cauliflower, broccoli, carrots, or similar mix)

1 cup    frozen edamame beans

1           green onion, sliced thinly

1 tsp     red pepper flakes

3 Tbsp  sesame seeds

1.  Combine all ingredients in a large bowl and blend with a whisk until smooth.  If sauce is too thick, thin it with a few drops of water.

2. Bring 2  large pots of water to a boil.  Salt both of them. In one, cook the pasta until al dente.  In the other, blanch the vegetables and edamame beans until colors are just brightened, about 1-2 minutes.  Strain the vegetables and set aside. 

3.  Next,  strain the pasta as well.  Mix the peanut butter sauce into the pasta while it’s still hot, and then toss in the vegetables and sesame seeds and toss lightly.  Sprinkle with green onions and red pepper flakes and some more sesame seeds to garnish. 

Serve warm or room temperature.