---------- Recipe via Meal-Master (tm) v8.01
       Title: Pasta with Chinese Tahini Sauce
  Categories: Pasta, Sauces, Chinese
       Yield: 4 servings
       8 oz Pasta  *                            1 c  Peas
 ----------------------------CHINESE TAHINI SAUCE----------------------------
       2 tb Tahini (sesame butter)              2 ts Chili Paste w/garlic (hot)
       1 tb Rice Vinegar                        1 ts Minced Gingerroot
       1 tb Soy sauce                           2 tb Vegetable stock or water
       1 tb (pref. toasted) Sesame Oil          1 ds Freshly ground black pepper
   * preferably buckwheat noodles or Chinese wheat noodles
   GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds,
   or chopped dry-roasted unsalted peanuts, optional.
   Chinese wheat noodles are compacted into cubes. To cook, break the cubes
   and drop into boiling water. When water returns to a boil, cook for 3
   minutes and drain. They may be served as is or patted dry and sauteed in
   oil until lightly browned.
   Bring a large pot of water to a boil, cook pasta until al dente.
    While pasta is cooking, steam peas. In a large bowl, combine remaining
    When pasta is done, drain well. Toss dressing with pasta; add peas and
   toss again. Top with garnish.
   VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp;
     mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
     sliced carrots, or scallions. If you add several, the amt of dressing may
     need to be increased.