Sugar snap peas have an impressive nutritional profile and the kids will probably go wild over this recipe and want you to make it all the time!  Huge time saver and minimal cleanup.  In my book, a perfect recipe!<

1 lb fresh Underwood Family Farms sugar snap peas (remove the stem and strings from the peas)
8 oz. of uncooked linguine

2 T olive oil
1 tsp sesame oil
2 T tamari or soy sauce
1 T smooth peanut butter
1 T rice wine vinegar
1 tsp Sriracha sauce
1 clove of garlic, minced
1 slice of fresh ginger, minced
1/3-1/2 cup of cilantro, chopped

Cooked shrimp, chicken slices or tofu cubes.

Whisk together the sauce ingredients (except cilantro) and set aside. If using shrimp, chicken or tofu, add to sauce so it can soak in the flavor.

Bring 2 quarts of water to a boil in a large pan. Add linguine and cook for 6 minutes. Add peas and cook for an additional 1½ minutes. Drain the pea and pasta mixture and