Spring Pea Spaghetti with Herbed Tahini Sauce
By Andrea Bemis
If a delicious dinner can be on the table in less than 25 minutes I consider it a success. This spring spaghetti is bursting with fresh flavors and is definitely going to be making more appearances on our table in the coming weeks. I love using tahini-based sauces in pasta dishes and this herbed sauce is one of my favorites. This pasta is creamy, tasty, and simple to prepare. It tastes particularly delicious when eaten outside in the warm spring sunshine. Grab your favorite dinner date, pack up a picnic, and enjoy!
Prep time: 15 minutes
Cook time: 10 minutes
- 10 ounces whole wheat spaghetti
- 1 cup sugar snap peas
- 1 cup shelled green peas (if frozen, thawed)
- 4-5 radishes, thinly sliced
- 1/2 cup tahini
- 1/2 cup water + additional to thin
- juice from 1 lemon (about 2 tablespoons)
- 1 garlic scape, minced (can substitute with garlic clove if need be)
- 2 scallions, minced, white and light green parts
- 1/2 cup mint, minced
- 1/4 cup parsley, minced
- 1/8 teaspoon crushed red pepper flakes + additional for more of a kick
- salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add your pasta and cook until al dente. In the last 2 minutes of cooking add your sugar snap peas and green peas and cook until peas are crisp-tender and bright green (this should not take more than 2 minutes). Drain pasta and peas, reserving 1 cup of cooking liquid. Return the pasta and peas to the pot and keep the cooking liquid to the side.
While the pasta cooks prepare your sauce. Using an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Add more water to thin as necessary. Season generously with salt and pepper. Taste test and adjust as needed.
Drizzle in the tahini sauce with the cooked pasta and toss until well incorporated, adding reserved cooking liquid if the pasta seems too dry. Add the radishes and toss once more. Divide between plates and serve with additional salt and pepper.
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