Any nut or seed butter can substitute here.

12 oz pasta
2 T vegetable oil
1 t toasted (dark) sesame oil, optional
1/2 c onion, finely chopped
2 – 3 garlic cloves, minced
1 c finely chopped or grated carrot
6 c tat soi, washed, coarsely chopped
5 T peanut butter
1 T rice vinegar (or white wine vinegar)
3 T soy sauce
1 T vegetable oil

1. Bring water for pasta to a boil. Add pasta and cook according to your preference or the package instructions. Drain, reserving a cup of the cooking water.

2. Heat oils in a large skillet. Add onion, garlic, and carrot and saute for about 5 minutes. Add tat soi and cook until wilted and tender.

3. Meanwhile, mix together peanut butter, vinegar, soy sauce and olive oil until well blended. When tat soi is cooked to your liking, add peanut mixture to skillet. Stir fry for a few minutes. Add drained pasta and stir to combine. If the pasta is dry, add some of the pasta cooking water to the skillet. Heat through and serve immediately, or let cool to room temperature.