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Spring Pea Spaghetti
Limited on time? Spring Pea Spaghetti is a speedy dinner that’s ready in less than 25 minutes! This pasta dish satisfies even the pickiest of eaters thanks to the super creamy dairy-free tahini sauce. The seasonal veggies add a beautiful pop of color and crunch to the dish. We have a feeling everyone will love the seasonal twist on a pasta dinner.
10 ounces whole wheat spaghetti
1 cup sugar snap peas
1 cup shelled green peas
½ cup Soom Premium Tahini
½ cup water
2 Tbsp lemon juice
1 garlic scape or garlic clove that has been minced
½ cup mint that has been minced
¼ cup parsley that has been minced
⅛ tsp crushed red pepper flakes
Bring a large pot of lightly salted water to a boil.
Add 10 ounces whole wheat spaghetti and cook until al dente.
In the last 2 minutes of cooking, add 1 cup sugar snap peas and 1 cup shelled green peas (if frozen, thawed) until crispy, tender and bright green.
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.
Make sauce. Blend ½ cup Soom Premium Tahini, ½ cup water + additional to thin, 2 Tbsp lemon juice, 1 garlic scape or garlic clove that has been minced, 2 scallions that have been minced (white and light green parts), ½ cup mint that has been minced, ¼ cup parsley that has been minced, ⅛ tsp crushed red pepper flakes + more to taste in a blender or food processor until smooth and creamy. Season generously with salt and pepper.
Drizzle in the tahini sauce with the cooked pasta and toss, adding reserved cooking liquid if the pasta seems too dry. Add 4-5 thinly sliced radishes and toss once more. Salt and pepper to taste.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegan, Vegetarian, Kosher, It can also be made Gluten-Free if whole wheat pasta is substituted for gluten-free pasta.
Seasonality: Winter, Spring, Summer, Fall