Dinner for 4

Lemony Tahini Tagliatelle

Name: Lemony Tahini Tagliatelle
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: fine sea salt; 10 4/7 oz tagliatelle; 1 clove garlic; 1/2 tbsp vegetable oil; 1/3 cup panko bread crumbs; 1/8 tsp fine sea salt; 1 tbsp vegetable oil; 1 large shallot; 4 clove garlic; 2 cup cherry tomatoes; 1 cup frozen green peas; 1/2 cup fresh basil leaves; 1/2 cup tahini; 1 tbsp extra-virgin olive oil; 1 lemon; 1 tbsp nutritional yeast flakes; 1 tsp maple syrup; 1 tsp fine sea salt

Tagliatelle is tossed with lemony tahini sauce, peas, burst tomatoes, basil, and crisp toasted breadcrumbs.

$1.71per serving $

45 minstart to table

4servings

Middle Eastern Vegetarian Dairy-free Budget Family Dinners

Ingredients

fine sea salt
10 4/7 oz tagliatelle
1 clove garlic
1/2 tbsp vegetable oil
1/3 cup panko bread crumbs
1/8 tsp fine sea salt
1 tbsp vegetable oil
1 large shallot
4 clove garlic
2 cup cherry tomatoes
1 cup frozen green peas
1/2 cup fresh basil leaves
1/2 cup tahini
1 tbsp extra-virgin olive oil
1 lemon
1 tbsp nutritional yeast flakes
1 tsp maple syrup
1 tsp fine sea salt

Steps

Bring a large pot of salted water to a boil.
Toast the panko with 1 tablespoon vegetable oil in a skillet over medium heat for 3 to 4 minutes, then set aside.
Cook the tagliatelle until tender, reserving 1 cup pasta water before draining.
Cook the shallot and garlic with 1/2 tablespoon vegetable oil in the skillet for 3 minutes, then add the tomatoes and peas for 6 minutes.
Whisk the tahini, lemon juice, lemon zest, olive oil, nutritional yeast, maple syrup, salt, and 1/2 cup pasta water in a bowl.
Toss the pasta with the tahini sauce, tomato mixture, and basil, adding more pasta water as needed.
Top with the toasted panko and serve.