Spring Pea Spaghetti
Rated 4.3 stars by 3 users
Servings
4
Cook Time
25 minutes
Ingredients
- 10 ounces whole-wheat spaghetti
- 1 cup sugar snap peas
- 1 cup green peas, shelled (if using frozen, thaw before use)
- 4-5 radishes, thinly sliced
- ½ cup Soom Premium Tahini
- ½ cup water
- 2 Tbsp lemon juice
- 1 garlic scape or garlic clove, minced
- 2 scallions, minced (white and light green parts)
- ½ cup mint, minced
- ¼ cup parsley, minced
- ⅛ tsp crushed red pepper flakes
For the pasta
For the sauce
Directions
For the pasta
- Bring a large pot of lightly salted water to a boil.
- Add 10 ounces of whole wheat spaghetti and cook until al dente.
In the last 2 minutes of cooking, add sugar snap peas and shelled green peas and cook until crispy, tender, and bright green.
- Drain pasta and peas, reserving 1 cup of cooking liquid.
- Return the pasta and peas to the pot, keeping the cooking liquid to the side.
- 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
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.
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
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