Peppery pasta recipe

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  • Yield: 4 Servings

Ingredients

  • 1 package (16 oz) quinoa rotelle
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon dry mustard
  • 1 clove garlic, minced
  • 2 scallions, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Sea salt to taste
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne
  • ½ cup chives, sliced, for garnish
How to Make It
  1. Cook the pasta according to the directions on the package; drain well and chill.
  2. Place the tahini, lemon juice, mustard, and garlic in a food processor and purée until smooth.
  3. Add the scallions, red pepper, parsley, dill, salt, pepper, and cayenne and pulse until well blended.
  4. Combine the pasta and tahini sauce in a salad bowl and mix well.
  5. Serve on a bed of lettuce and garnish with sliced chives.
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