Spring Pea Spaghetti with Herbed Tahini Sauce
By Dishing Up the Dirt
This spring dish offer fresh flavors straight from the farm!
Ingredients
Spaghetti
- 10 ounces whole wheat spaghetti
- 1 cup sugar snap peas
- 1 cup shelled green peas (if frozen thawed)
- 4-5 radishes, thinly sliced
Tahini Sauce
- 1/2 cup tahini
- 1/2 cup water + additional to thin
- juice from 1 lemon (about 2 tablespoons)
- 1 garlic scape, minced (can sub with garlic clove if need be)
- 2 scallions, minced, white and light green parts
- 1/2 cup mint, minced
- 1/4 cup parsley, minced
- 1/8 teaspoon crushed red pepper flakes + additional for more of a kick
- salt and pepper to taste
Overview
Prep Time
15 minutes
Cook Time
10 minutes
Serves
4
Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add your pasta and cook until al dente. In the last 2 minutes of cooking add your sugar snap peas and green peas and cook until peas are crips tender and bright green (this should not take more than 2 minutes) 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.
Step 2
While the pasta cooks prepare your sauce. Using an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Add more water to thin as necessary. Season generously with salt and pepper. Taste test and adjust as needed.
Step 3
Drizzle in the tahini sauce with the cooked pasta and toss until well incorporated, adding reserved cooking liquid if the pasta seems too dry. Add the radishes and toss once more. Divide between plates and serve with additional salt and pepper.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
