Spring Pea Spaghetti

Directions

For the pasta

1. Bring a large pot of lightly salted water to a boil.
2. Add 10 ounces of whole wheat spaghetti and cook until al dente.

3. In the last 2 minutes of cooking, add sugar snap peas and shelled green peas and cook until crispy, tender, and bright green.

4. Drain pasta and peas, reserving 1 cup of cooking liquid.
5. Return the pasta and peas to the pot, keeping the cooking liquid to the side.
6. Add the tahini sauce into the cooked pasta and toss. If the pasta seems dry, add reserved cooking liquid a small amount at a time until the desired consistency is achieved. Add 4-5 thinly sliced radishes and toss once more. Salt and pepper to taste.

For the sauce

1. Blend tahini, water, lemon juice, garlic, scallions, mint, parsley, and crushed red pepper flakes in a blender or food processor until smooth and creamy. Season generously with salt and pepper. Add more water if needed to thin.