Herbed Tahini Pasta

 

This delicious recipe combines the comfort of pasta, with the rich nuttiness of tahini. A quick, nutritious midweek meal that is sure to satisfy!  

INGREDIENTS

500g pasta orecchiette or (Casalare Gluten Free Penne Pasta 250g for a Gluten Free dish)

150g sugar snap or snow peas, trimmed

150g peas (fresh or frozen)

A handful of mint leaves (or basil if prefered)

Juice of ½ lemon

Toscana Premium Organic Extra Virgin Olive Oil 250ml

Nirvana Organics Himalayan Crystal Salt  and Gourmet Organic Herbs Organic Cracked Black Pepper

HERBED TAHINI SAUCE

135g (1/2 cup) Spiral Organic Hulled Tahini 

Juice of ½ lemon

1 garlic clove, very finely chopped

3 tablespoons chopped flat-leaf parsley leaves

3 tablespoons roughly chopped mint leaves

1 tablespoon Toscana Premium Organic Extra Virgin Olive Oil

Nirvana Organics Himalayan Crystal Salt  and Gourmet Organic Herbs Organic Cracked Black Pepper

METHOD

Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the sugar snaps or snow peas and the peas for the last 30 seconds and cooking until the veggies are crisp and bright green.

Reserve 125 ml (1/2 cup) of the pasta cooking water, then drain the pasta and veggies.

For the herbed tahini sauce, add the tahini, lemon juice, garlic, parsley, mint and 125 ml (1/2 cup) of water to a blender or small food processor. Blend until smooth and creamy.

If the sauce is too thick, add more water to thin it down. Add the olive oil and stir to continue. Season well with sea salt and black pepper.

Add the herbed tahini to the pasta and veggies along with a splash or two the reserved pasta cooking water and toss together to combine.

Transfer to individual serving plates and season with sea salt and black pepper.

Scatter with a few mint leaves, add a squeeze of lemon juice and finish with a final drizzle of olive oil.