Sesame Noodles with Champagne Vinegar Peanut Sauce
1 tablespoon black sesame seeds
3 tablespoons OLIVE & VINE French Champagne Vinegar
2 tablespoons OLIVE & VINE Roasted Sesame Oil
1/4 cup reduced-fat peanut butter
3 tablespoons soy sauce
1 tablespoon brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon freshly grated ginger
1 garlic clove, finely minced
1/2 pound spaghetti
1 cup coarsely shredded carrots
2-3 tablespoons thinly sliced scallions
Toast sesame seeds in a warm skillet over medium heat for about 2 minutes or until fragrant. Be careful not to burn. Set aside.
Prepare the peanut sauce. In a large serving bowl, whisk together the vinegar, sesame oil, peanut butter, soy sauce, brown sugar, red pepper, ginger and garlic until smooth. Set aside.
Cook spaghetti according to package directions. When draining, save off about 1/4 cup of pasta water.
While the pasta is cooking, grate the carrots and thinly slice the scallions. Add the carrots and toasted black sesame seeds to the peanut sauce and stir well. Add the drained pasta and reserved pasta water and toss to coat all ingredients well. Add the scallions and lightly toss. Serve immediately.