1/4 c. honey
1/4 c. soy sauce
1/4 c. unsalted cocktail peanuts
1 c. pea pods
1 small red pepper
8 oz. fusilli pasta, cooked
Put lime juice, honey, soy sauce and peanuts in a blender and cover. Blend until smooth. Set aside.
Cut carrots, pea pods and red pepper into match stick strips.
Cook fusilli according to package, add vegetables during last 3 minutes of cooking. Drain pasta and vegetables.
Reserve 1/4 cup peanut sauce. Toss pasta and vegetables with remaining sauce. Let pasta stand at room temperature for 30 minutes. Toss with remaining sauce and an additional 1/4 cup peanuts.