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SPICY PEANUT NOODLES WITH BROCCOLI
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1 pound rotini
1 small head broccoli, woody end discarded, florets separated,
  stem peeled and julienned
1 bunch scallions, cut diagonally into 1-inch pieces
1 red pepper, cored and sliced
2 tablespoons toasted sesame seeds

Spicy peanut dressing:
3 garlic cloves
1 tablespoon fresh ginger root, peeled and sliced
2 teaspoons crushed red pepper
1 1/2 teaspoons chili powder
2 teaspoons Dijon mustard
3/4 cup natural peanut butter (no salt, no sugar, no preservatives)
1/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup warm water
1/4 cup canola oil
1/4 cup Oriental sesame oil


	Bring 4 quarts of water to boil in a large pot.  Add pasta and
cook until completely tender.  Drain immediately and rinse several times
with cold water.  Transfer pasta to a large mixing bowl.
	While the pasta is cooking, make the spicy peanut dressing.  Place
garlic and ginger in a blender or in a food processor fitted with a steel
blade; process until the garlic is chopped.  Add red pepper, chili powder,
mustard, peanut butter, soy sauce, vinegar and water and process until
combined.  Gradually add oils.  Pour dressing over cooled pasta.
	Place broccoli in colander and rinse with hottest water
available.  Rinse and refresh with cold water.
	Add broccoli, scallions, pepper and sesame seeds just before
serving.  Serves eight.

Courtesy of The Boston Globe, April 1, 1992, Food