Ingredients
8
oz. uncooked capellini (angel hair) pasta
2
teaspoons Asian sesame oil
1
tablespoon sesame seed
1
lb. pork tenderloin, halved lengthwise, thinly sliced
1
medium onion, cut into thin wedges
1/2
cup stir-fry sauce
2
tablespoons honey
2
cups frozen sugar snap peas (from 1-lb. bag)
1/4
cup sliced fresh basil
Preparation
Cook pasta as directed on package. Drain; return to saucepan. Add sesame oil; toss to coat. Cover to keep warm.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat until hot. Add sesame seed; cook and stir 2 to 3 minutes or until golden brown. (Watch carefully to prevent burning.) Remove from skillet.
In same skillet, cook pork and onion over medium-high heat for 3 to 4 minutes or until no longer pink, stirring frequently.
Add stir-fry sauce, honey and sugar snap peas; mix well. Reduce heat to medium; cook 3 to 4 minutes or until peas are crisp-tender, stirring occasionally. Add basil; cook and stir 1 minute. Serve pork mixture over cooked pasta. Sprinkle with toasted sesame seed.
