Includes:
13.25 oz Dried Spaghetti Pasta Alla Chitarra
4 oz Roasted & Salted Peanuts
1/2 lb avg Red Bell Peppers
1 bunch Green Onions
1 bunch Cilantro
2 ct Persian Limes
8 oz Peanut Sauce
32 oz Cabbage & Carrot Slaw Blend

You will need:
Salt and Pepper

Hands on Time: 15 minutes; Total Time: 25 minutes

INSTRUCTIONS

STEP 1  Bring a large pot of water to a boil. When the water boils, add 1 tbsp. of salt and the dried spaghetti. Gently stir with tongs to separate the noodles and prevent sticking. Reduce heat to medium-high and continuing boiling the pasta, stirring occasionally, for 12 minutes or until just al dente - when the pasta is tender, but retains a pleasant chew. Drain in a colander and rinse well with cold water to cool. Shake the cool pasta free of water and transfer to a large mixing bowl. Set aside.
STEP 2  While the pasta is cooking, prepare the vegetables and herbs. Discard the stem and seeds from the bell pepper, then slice into thin strips. Thinly slice the 2-3 green onions and roughly chop about 1/2 cup tender cilantro leaves and stems. Roughly chop half of the peanuts, leaving the remainder whole for textural contrast.
STEP 3  Add the whole peanuts, chopped peppers, herbs, and cabbage & carrot slaw to the mixing bowl with cool noodles. 
STEP 4  Shake the Peanut sauce well, then add about 3/4 of the sauce and the fresh squeezed juice of 1 whole lime into the bowl. Toss and combine well with tongs or your hands to evenly distribute the ingredients and sauce. Season with additional sauce, fresh lime juice, salt and pepper to taste. Garnish with chopped peanuts, sliced onions and chopped cilantro before serving. Enjoy at room temperature immediately after preparing, or cover and store in the refrigerator to serve cold. Be sure to toss well again before serving.