Sesame, Snow Pea, and Shiitake Pasta Salad

Two kinds of green peas, sesame, ginger, and soy give this earthy pasta salad bold flavor.

• Kosher salt
• 1/2 lb. dried rolled, tubular pasta (such as cavatelli or strozzapreti)
• 1/2 cup frozen baby green peas
• 40 fresh snow peas (4 to 5 oz.), trimmed
• 3 Tbs. vegetable oil
• 1 cup thinly sliced yellow onion
• 1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick (about 3 cups)
• 1 tsp. minced garlic
• 1 tsp. minced fresh ginger
• Freshly ground black pepper
• 4 tsp. soy sauce
• 1 Tbs. rice vinegar
• 2 tsp. Asian sesame oil
• 1/4 tsp. granulated sugar
• 1/2 cup thinly sliced scallions (white and green parts)
• 2 Tbs. toasted white sesame seeds

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until barely al dente, about 1 minute less than package timing. Add the green peas and cook for about 30 seconds. Add the snow peas, stir, and immediately drain the vegetables and pasta in a colander set in the sink. Rinse with cool water to stop the cooking. Drain well, toss with 1 Tbs. of the vegetable oil, and set aside.

Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over medium heat. Add the onion, shiitake, garlic, ginger, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring occasionally, until the onions are opaque and the mushrooms have released their juices, 3 to 4 minutes—don’t let the vegetables brown. Remove the pan from the heat, transfer the vegetables and any juices to a small bowl, and let cool to room temperature.

In another small bowl, whisk the remaining 1 Tbs. vegetable oil with the soy sauce, vinegar, sesame oil, and sugar.

In a large bowl, combine the cooled pasta and vegetables, scallions, and 1 Tbs. of the sesame seeds. Toss with the dressing and season to taste with salt and pepper. Serve at room temperature, garnished with the remaining sesame seeds.