Beet & Chickpea Pasta with Lemon Tahini Sauce
By Dishing Up the Dirt
A light yet flavorful seasonal pasta option.
Ingredients
Pasta
- 4 medium sized beets, washed and sliced into 1/2 inch pieces
- 2 Tablespoons olive oil
- pinch of salt and pepper
- 8 ounces penne pasta
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup lightly toasted almonds, roughly chopped
- 1/2 cup parsley, minced
- salt and pepper to taste
- pinch of crushed red pepper flakes for serving
Tahini Sauce
- 1/4 cup tahini
- 1 large clove of garlic, minced
- 1/2 cup water + additional to thin if necessary
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon olive oil
- 1 teaspoon honey
- 1/8 teaspoon cayenne pepper
- 1 Tablespoon minced parsley
- salt and pepper to taste
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4
Instructions
Step 1
Add strawberries, sugar and lemon juice + zest to a pan or pot wide enough to fit the mixture in a layer or two
Step 2
Bring mixture up to boil, reduce to a bare simmer and let simmer gently for about 30 minutes, stirring occasionally to prevent scorching, until mixture has thickened into jam
Step 3
When is my jam ready? When you drag your spoon across the bottom of the pan and the mixture doesn’t rush back into place; when the mixture has turned from ruby to a more purplish burgundy shade; when the mixture comes off your spoon in slower clumpy drips as opposed to a fast stream; when the mixture is uniform, matte and bubbles are tight and larger, not sloshy or foamy.
Step 4
Add strawberries, sugar and lemon juice + zest to a pan or pot wide enough to fit the mixture in a layer or two
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
- Have fun in the kitchen
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.
