Sesame Butterfly Noodles

(adapted from Sheila Lukins, All Around the World Cookbook 293 (1994))

I've served this twice, both at Berkeley Women's Law Journal events. The second time, I served it along with Vaguely Spicy Sesame Noodles, and they were both a big hit.


  • 2 T. sesame seeds
  • 1/4 lb. snow peas, trimmed
  • 1 T. peanut oil
  • 12 oz. butterfly (farfelle) pasta
  • 1 1/4 c. Spicy Peanut Sauce
  • Salt, to taste
  • freshly ground black pepper, to taste


  1. Toast sesame seeds (heat in a dry skillet over medium heat, shaking constantly, until golden brown... about ten minutes). Let cool.
  2. Julienne the snow peas. Blanch (dunk in boiling water for thirty seconds, remove and run under cold water until cool to the touch).
  3. Cook pasta until just tender. Toss the peanut oil in the water as the pasta is cooking. Cool pasta well under cold running water.
  4. Toss well drained pasta with the peanut sauce. Season to taste with salt and pepper. The mixture may seem runny at this point--that is normal.
  5. Refrigerate for several hours (overnight is fine).
  6. Retoss the pasta to redistribute sauce. Add snow peas and sesame seeds and mix lightly.
  7. Let the dish warm to close to room temperature before serving (you can serve it cold, but it will be more flavorful if you let it warm up a bit).
Serves six as a side dish.