Miso Peanut Pasta Salad

Name: Miso Peanut Pasta Salad
Ingredients: 1 pound whole-wheat elbow pasta, or your favorite shape; 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like); 1 heaping tablespoon white miso; 2 tablespoons apple cider vinegar, or rice wine vinegar; 2 teaspoons chili garlic sauce, plus more to taste (get a jar of the Huy Fong and stash it in the fridge -- it's ridiculously good); 2 teaspoons chopped ginger; 1 garlic clove, minced; 2 tablespoons honey (or less, if using sweetened peanut butter); 4 dashes sesame oil, plus more to taste; 1 bunch scallions, trimmed and sliced; 1/2 large watermelon radish, cut into 2-inch sticks; 1 medium carrot, peeled and cut into 2-inch sticks; 1 cup broccoli florets, blanched or lightly steamed, chopped; 8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish; 1/2 cup roasted peanuts, for garnish