Light and bright, fresh from the garden and the grill. Leftover grilled pork works great if you have it, just chop and toss with the marinade and proceed from there.

Whisk together marinade ingredients. Remove 1/2 cup, cover and refrigerate for dressing. Cut pork into bite-sized pieces. Clean and chop the leek and the peas. Place the pork in one bowl and the peas in another. Divide the leeks, half in each bowl. Pour all but 2 TB. of the marinade over the pork, toss well, cover and refrigerate. Toss the peas with the remaining marinade, cover and refrigerate both bowls for at least 15 minutes to develop flavor. Whisk mayo and sesame seeds with reserved marinade for dressing, set aside. Clean and slice cherry tomatoes, set aside.

Bring water to a rolling bowl in a large pot. Add pasta, cook according to directions (12 minutes for bowties), drain briefly, toss with oil and fresh cilantro, cover and set aside just until pork and peas are cooked. While pasta is cooking, heat sesame oil in a large skillet. When hot, add half of the pork. Cook until rich brown in color and cooked through. The sugar in the marinade may cause the pork to blacken, so keep an eye on the pan and turn the heat down if necessary. Add the second half of the pork and cook. Discard the marinade the pork was in. Once the pork is done, quickly stir-fry the peas, tossing in the bit of marinade in the bowl. 2 minutes should do it.

Toss the peas and pork with the pasta, add dressing and toss until coated. You may not need all of the dressing. Top with sliced cherry tomatoes and a sprinkle of extra toasted sesame seeds as desired.

Serves: 6-8.
Prep. time: 10 minutes.
Cooking time: 30 minutes.

TIP: Toasting Sesame Seeds. Preheat oven to 350°. Pour 1 Cup WHITE SESAME SEEDS onto a baking pan with sides. Toast 15 minutes until nicely browned, stirring once or twice. Let cool, store in a jar in the fridge and use to add nutty sesame flavor to salads, vegetables and marinades.