This is unusual, delicious and very filling.  It lasts for almost a week in the refrigerator so in the unlucky event that you have leftovers, you can enjoy this salad all week!

2 pounds linguine, broken in half
4 tablespoons creamy peanut butter
Marinade:   1 cup soy sauce
                    ½ cup rice vinegar
                    ½ cup sesame oil
                    2 teaspoons crushed garlic
                    1 teaspoons crushed ginger
Scallions
Toasted sesame seeds
Salted peanuts

Boil and drain linguine.  Stir in peanut butter while pasta is still hot.  Pour marinade over noodles.  Add toasted sesame seeds and refrigerate.  Garnish with scallions and peanuts.  Serve at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!