Cool Tahini Pasta Recipes
COOL TAHINI PASTA
Categories Ginger Herb Pasta Side Low Fat Vegetarian Sesame Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in large bowl. Mix well.
- Cook spaghetti in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Rinse under cold water to cool. Drain well. Add to vinegar mixture in bowl. Sprinkle with green onions and cilantro and toss well.
TAHINI-PARMESAN PASTA SALAD
Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a lighter, umami-packed dressing that can be used on noodles, salad greens, asparagus, grilled chicken or grains. Tahini and Parmesan may be a surprising duo, but they naturally work well together because tahini, which is made from sesame seeds, amplifies the cheese's rich, nutty flavor. To add even more complexity, cherry tomatoes are blistered in a skillet to concentrate their sweetness and acidity. As with any good pasta salad, this one benefits from adding fresh scallions and mint right before serving, plus toasted sesame seeds and shards of Parmesan.
Provided by Ali Slagle
Categories dinner, lunch, weekday, pastas, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
- Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
- In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
- When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.
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- Bring a large pot of salted water to a boil and cook pasta according to package instructions. When the pasta is done cooking, leave it in the colander in the sink, we'll use the empty pot in a second.
- Saute for about 5 minutes, then add in the garlic and continue to saute, about 2-3 more minutes.
- Add the onion/garlic mixture to a blender with all remaining ingredients and blend until smooth. Start with 1 1/2 cup of broth and add more as needed to reach your desired consistency, it will depend on the brand of tahini you used. It will also thicken when it heats up with the pasta, so keep that mind, you don't want it to start off too thick.
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