Szechuan Noodles

Dressing:
6 cloves garlic, roughly chopped
1/4 c. fresh ginger, peeled and roughly chopped
1/2 c. vegetable oil
1/2 c. tahini
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/4 c. dry sherry
1/4 c. sherry vinegar
1/4 c. honey
1/2 tsp. hot chili oil
1 tbsp. dark sesame oil
1/2 tsp. black pepper
1/4 tsp. cayenne pepper

Noodles:
1 lb. thin spaghetti
2 bell peppers (red, orange, or yellow), julienned
4 scallions, sliced diagonally

Place garlic and ginger in bowl of a food processor fitted with steel blade. Process until finely minced. Scrape down sides of bowl. Add remaining dressing ingredients and puree until smooth. Transfer to an airtight container and store in refrigerator while preparing the pasta.

Cook spaghetti until al dente according to package directions. Drain pasta in a colander, transfer to a serving bowl, and while still warm toss with about half of the dressing. Add bell peppers and scallions; toss. Add remaining dressing to taste and serve warm or at room temperature.