Tahini and Greens Pasta Salad

Name: Tahini and Greens Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 8 ounces (227g) short-to-medium pasta, such as orecchiette, fusilli, or penne (can use gluten-free pasta); 4 ounces (115g) asparagus, trimmed and cut into 2-inch pieces; 4 ounces (115g) green beans, trimmed and cut into-2 inch pieces; 1/3 cup (75g tahini; 1 small lemon, (zested); 2 ½ – 3 tablespoons fresh lemon juice, (about 1 medium lemon); 1 tablespoon extra virgin olive oil; ½ teaspoon kosher salt + more to taste; Freshly cracked black pepper to taste; 4 tablespoons water, (to thin); 1 (15-ounce / 440g) can chickpeas, drained and rinsed; 1 cup (12-15g) soft tender herbs, chopped finely (I used parsley, dill, and basil); ¼ cup (30g) pine nuts, toasted

This recipe tastes just like classic pasta salad but it’s so much better for you! Instead of mayo, the creaminess comes from tahini, and to add lots of freshness, there’s lots of lemon, basil, dill, and parsley. Green beans and asparagus get cooked with pasta at the same time, making this an easy...

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 5 views

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Foto: Rainbow Plant Life

Ingredients

4 servings

8 ounces (227g) short-to-medium pasta, such as orecchiette, fusilli, or penne (can use gluten-free pasta)
4 ounces (115g) asparagus, trimmed and cut into 2-inch pieces
4 ounces (115g) green beans, trimmed and cut into-2 inch pieces
1/3 cup (75g tahini
1 small lemon, (zested)
2 ½ – 3 tablespoons fresh lemon juice, (about 1 medium lemon)
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt + more to taste
Freshly cracked black pepper to taste
4 tablespoons water, (to thin)
1 (15-ounce / 440g) can chickpeas, drained and rinsed
1 cup (12-15g) soft tender herbs, chopped finely (I used parsley, dill, and basil)
¼ cup (30g) pine nuts, toasted

Steps

Bring a large pot of water to a boil and salt generously. Add pasta and cook according to the box but add 1 minute to the maximum cook time (e.g., if range is 9-11 minutes, plan to cook the pasta for 12 minutes). When there is 5 minutes of cooking time left, add the green beans and cook for 2 minutes; then add the asparagus and cook for another 3 minutes.
While the pasta and vegetables are cooking, prepare an ice bath. Fill a large bowl of water with ice and cold water.
As soon as the pasta is al dente and the veggies are crisp tender, drain immediately and transfer to an ice bath (or use a strainer to directly transfer them from the pot to the ice bath). Drain the pasta and veggies from the ice bath in a colander. Shake off the excess water, but it’s okay if the pasta is still a little damp because it will help bring the sauce together. Lightly sprinkle the drained pasta and veggies with a bit of kosher salt.
While the pasta and veggies are cooling, make the Lemon Tahini Sauce. In a large bowl, whisk together the tahini, lemon zest, lemon juice, oil, salt, and pepper. Stream in the water, 1 tablespoon at a time, and whisk until pourable yet still somewhat thick.
Once the pasta and veggies are cooled, add them to the sauce. Toss well to coat. Add the chickpeas, pine nuts, and fresh herbs, then toss to combine. Taste for seasonings, adding more salt and pepper as needed.