Asian noodles with summer vegetables

Ingredients:

• 340 g whole grain spaghetti
• 340 g sugar snap peas, trimmed and halved
• 3 heads small bok choy, trimmed and coarsely chopped
• 1/3 cup peanut butter or cashew butter
• 3 tbsp. l. rice vinegar
• 1 tbsp Sriracha sauce (Asian chili sauce) + extra for serving
• 4 green onions, coarsely chopped
• 1 cm ginger root, peeled and chopped
• 0.5 cup fresh cilantro leaves
• 1 small red, yellow, or orange bell pepper, diced
• 8 radishes, diced

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the peas and bok choy 2 minutes before the pasta is done. Separately, set aside 0.5 cups of the spaghetti cooking water and discard the rest. Transfer the pasta and vegetables to a large bowl.
2. Meanwhile, in a food processor, combine the cashew paste, 2 tablespoons each of water and rice vinegar, Sriracha sauce, shallots, ginger, 1/4 cup cilantro, and 1/2 teaspoon salt until smooth. In a medium bowl, combine the bell pepper and radish with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
3. Add the sauce to the pasta mixture and pour in enough of the reserved cooking liquid to thin the sauce; stir to coat. Divide among serving bowls and top each with diced vegetables and a drizzle of Sriracha sauce.