Tahini Herb Pasta

• porcje: 4

Składniki

1 small garlic clove

1 lemon

½ cup tahini

1 teaspoon Dijon mustard

1½ lemons (for juice)

Soft herbs (parsley, dill, mint)

1 (15-ounce) can chickpeas

1 pound ridged or curly pasta (rigatoni, cavatappi)

2 tablespoons sesame seeds

Wskazówki

Bring a large pot of salted water to a boil. Meanwhile, in a large bowl, grate 1 small garlic clove and the zest of 1 lemon. Use a fork to vigorously stir in ½ cup tahini and 1 teaspoon Dijon mustard. Squeeze in ¼ cup lemon juice (from 1½ lemons) and stir to combine. Season to taste with S&P. (The mixture will be thick. The dressing will keep in the fridge for a week. Re-season and loosen with S&P and water before using.)

Pick 2 cups leaves and tender stems from soft herbs (parsley, dill, mint). Rip any big leaves in half. Drain and rinse 1 (15-ounce) can chickpeas.

When the water's boiling, add 1 pound ridged or curly pasta (rigatoni, cavatappi) and the chickpeas and cook until the pasta is just past al dente. Reserve 1 cup pasta water. Drain and rinse under cold water until cool to the touch, then shake to get rid of any water.

Vigorously stir ¼ cup pasta water into the dressing until smooth, then add the pasta and chickpeas and toss until the noodles are well coated. Add more pasta water as needed. Stir in the herbs and 2 tablespoons toasted sesame seeds, then season to taste with S&P.