Peanut Thai Noodle Salad

Ingredients

• 2  carrots cut into matchlike sticks
• 2 cups fusilli pasta uncooked
• 0.3 cup honey 
• 0.3 cup juice of lime 
• 1 cup pea pods cut into matchlike sticks
• 0.5 cup planters cocktail peanuts unsalted divided coarsely chopped
• 1 small bell pepper red cut into matchlike sticks
• 0.3 cup lite soy sauce 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min. Meanwhile, blend lime juice, soy sauce, honey and 1/4 cup nuts in blender until smooth.
2. Drain pasta mixture; place in large bowl.
3. Add all but 1/4 cup of the peanut sauce; mix lightly.
4. Refrigerate 1 hour.
5. Add remaining peanut sauce and nuts; mix lightly.