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.
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