Kosher salt 1 pound thin spaghetti 1 pound sugar snap peas 1 cup vegetable oil ¼ cup rice wine vinegar ⅓ cup soy sauce 3 tablespoons dark sesame oil 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon grated fresh ginger 3 tablespoons toasted white sesame seeds, divided ½ cup smooth peanut butter 2 red bell peppers, cored and seeded, and thinly sliced 4 scallions (with and green parts), sliced diagonally 3 tablespoons chopped fresh parsley leaves

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