Spicy Peanut Noodles with Broccoli

Don't let the long list of ingredients scare you: this modern version of Chinese noodles is quick and easy. Additionally, you can make the spicy peanut dressing ahead of time and keep some in the fridge for ready use: it's also great on grilled chicken and shrimp.

Serves 6-8 

For the salad:

• 1 pound small shaped pasta, such as rotini or tubetti
• 1 bunch scallions, dark green ends removed, remainder cut diagonally into one inch pieces
• 1 small head broccoli, woody end discarded, florets separated, stem peeled and julienned
• 1 red bell pepper, cored and sliced 

For the spicy peanut dressing:

• 1 cup Zenobia Virginia Peanuts
• 3 garlic cloves
• 1 tablespoon fresh ginger root, peeled and sliced
• 2 teaspoons crushed red pepper flakes
• 1 1/2 teaspoons chili powder
• 1 teaspoon Dijon mustard
• 1/4 cup low sodium soy sauce
• 1/4 cup red wine or lightly seasoned rice wine vinegar
• 1/4 cup warm or room temperature water
• 1/4 cup canola, olive or safflower oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons lightly toasted sesame seeds 

Place the peanuts on a cutting board and coarsely chop them. Set aside.

Bring 4 quarts of water to boil over high heat in a large pot. Add the pasta and cook, according to the package instructions, until completely tender. Just before you remove the pasta, when it is just al dente, add the broccoli and cook for 2 minutes. Drain the pasta and the broccoli together and rinse several times with cold water. The broccoli should be cooled throughout and be a bright green. Transfer the pasta and broccoli to a large mixing bowl. Add the bell pepper.

To make the dressing: Place the garlic and ginger in a food processor fitted with a steel blade; process until the garlic is well chopped. Add the crushed red pepper, chili powder, mustard, 1/2 cup Virginia peanuts, soy sauce, vinegar, and water, and process until combined. Gradually add the canola and toasted sesame oils. Pour the dressing over the pasta and vegetables. Serve immediately or cover and refrigerate up to four hours. Garnish with the remaining 1/2 cup Virginia peanuts and toasted sesame seeds.