Submitted by: The Spice from Evanston, IL
Yield: Serves 8
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and sauté over medium heat until just wilted (3-4 minutes). Stir in ginger, garlic, paprika, coriander, cumin, and cayenne, and cook for 30 seconds, stirring frequently. Add lemon juice and blend well.
Scrape into a food processor or electric blender. Add 1 cup cilantro, 1 cup peanuts, jalapeño, yogurt, Veggie-Stock Gold®, and salt. Process for several minutes until very smooth. Set aside in a bowl.
Cook pasta in a large pot of boiling salted water until al dente. Drain and let cool. Toss with the remaining oil. Add ½ cup of the remaining peanuts (chopped), the peas, the remaining cilantro(finely chopped), and pepper. Toss well. Sprinkle on remaining peanuts and serve.