Since getting our fabulous pasta maker, Eric and I have been making quite a bit of pasta. Though we were making different types of pasta, we always made the same sauce. While I love tomato sauce, I was looking for something different so we wouldn’t be eating the same meal every week. Plus, I wanted a dish that would be lighter than our usual pasta with tomato sauce. Then I found this recipe, which was everything I was looking for and more.
This pasta is perfect for summer. It’s light and requires very little cooking. I don’t know what the weather is like where you are, but being in the kitchen for hours when it’s over 100º outside is not something I enjoy. Though short on cooking time, there’s no shortage of flavor in this dish. The sauce gets depth and richness from the tahini and peanut butter. With just a few other ingredients and a bit of pasta water, you’ve got a pasta sauce that is a tasty alternative to heavy sauces.
I made a couple minor changes to the original recipe. I added snap peas because I thought they would go well with this dish. This changed the pasta to vegetable ratio substantially, but I like a lot of vegetables. Use more pasta or less vegetables to adapt this to your tastes. The original recipe called for 6 green onions, but mine were so large that I ended up only using four. Next time I make this, I’ll try to remember to measure the green onions and update the recipe.
8 ounces whole-wheat thin spaghetti
1 heaping tablespoon tahini
1 tablespoon creamy peanut butter
1/2 teaspoon good quality sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
4-6 green onions, thinly sliced on the diagonal, dark green parts set aside
1 cup sugar snap peas, stringed
1 large carrot, cut into matchsticks (about 1 cup)
2 tablespoons sesame seeds
1 cup reserved pasta water
-Cook pasta according to package directions. (Our fresh pasta only took about 4 minutes, so keep that in mind if you’re using fresh.)
-In a large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and white and light green parts of green onions. Stir until well combined and set aside.
-Add snap peas and carrots to pasta in the last two minutes of cooking time. Remove 1 cup pasta water and set aside.
-Drain pasta and vegetables and place into bowl with sauce.
-Add 1/2 cup reserved pasta water and toss to combine.
-Add sesame seeds and allow to sit for one minute. If pasta sauce is still too thick, add more reserved pasta water as needed.
-Top with remaining green onions, if desired.
Adapted from Good Things Catered