Spring Pea Lemon Tahini Pasta
This kind of pasta is good for the soul. Creamy, easy, tastes like spring. It's everything about simple cooking that I love.
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 tsp coriander
- 1/8 tsp nutmeg
- 1/4 tsp cumin
- 3 cloves garlic minced
- 1 medium shallot thinly sliced
- 2 lemons for zest and juice
- salt and pepper to taste
- 16 ounces dry pasta of choice
- 1/2 lb snap peas ends removed and sliced vertically
- 1/4 cup tahini
Optional toppings
- 1/3 cup fresh dill, packed
- 1/4 cup freshly grated parmesan or nutritional yeast
Instructions
- Put a large pan on medium heat. Add the olive oil to the pan, then the shallot, coriander, cumin and nutmeg. Cook the shallot down until it is turning translucent, but now brown. About 3 minutes.
- Add in the garlic, and zest and juice from one lemon. Lower the heat slightly and cook for another 2-3 minutes or until the garlic has mellowed. Season with salt and pepper to taste.
- While this pan is going, bring a large pot of water to a boil. Salt it like the sea. Add in the pasta and cook to al dente.
- When the pasta has two minutes remaining, add the snap peas into the boiling water to cook. When the pasta is done, reserve 1 cup of pasta water and drain the rest.
- Add the pasta and peas directly to the pan. Toss to coat in the oil and spices.
- Add in the tahini and a splash of pasta water and stir to emulsify. Squeeze in the juice from the second lemon. Add more pasta water as needed until you get a creamy texture.
- Season to taste and top with dill and fresh parmesan.
- Serve warm!