1. Bring 8 cups of water to a boil over high heat. Add 2 tsp. salt, stir, then add pasta. Cook until just al dente, about 10 to 12 minutes.

2. If edamame are frozen, microwave in a medium bowl for 2 to 3 minutes.

3. While pasta cooks, prepare the sauce. Grate the zest from the lime and reserve. In a medium saucepan, combine the juice from the lime, salsa, peanut butter, honey, soy sauce, and ginger. Heat over medium-low heat until just bubbling. Remove from heat and cool to room temperature, about 15 minutes.

4. Drain pasta and transfer to a serving bowl. Add cooled sauce, edamame, reserved lime zest, red pepper, and sauce. Toss to mix well. Sprinkle sunflower seeds over top and serve warm or at room temperature.

Source: Fresh Magazine March, April 2010