Tahini Noodles

I wanted to experiment whether I could use tahini as a substitute for peanut butter. Tried this noodle recipe with tahini (minus the toppings). Bought the tahini from Earth Fare for $7.  Kids didn't like it as much, but my husband did!

Tahini Noodles (~from Food52.com)

Serves 4 to 6

Dressing

·        1/2cup reduced-sodium soy sauce

·        1/2cup tahini

·        1tablespoon grated fresh ginger

·        4cloves garlic, minced

·        3tablespoons agave syrup

·        1/4cup unseasoned rice wine vinegar

·        2teaspoons Sriracha

·        1teaspoon freshly ground black pepper

Noodles and toppings

·        1pound dried spaghetti

·        2carrots, peeled and grated

·        2cups fresh green beans, blanched in salted water, chopped

·        1/2medium red onion, thinly sliced

1.     Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes.

2.     While the pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy.

3.     Add the dressing to the warm, drained pasta, carrots, onion, and green beans. I topped mine with Japanese togarashi pepper (found in Asian markets), black and white sesame seeds.