Pasta with Tahini-Yogurt Sauce
While we recommend robustly flavored whole-grain pasta to complement this creamy, nutty sauce, traditional pasta also was delicious. Short pasta such as orecchiette, farfalle and penne worked as well as flat noodles, like fettucine and tagliatelle. Adding the lemon zest to both the toasted walnuts and tahini sauce gave the dish a double layer of flavor. The ratio of yogurt to tahini was key to a full-flavored, creamy sauce. A bit of olive oil helped emulsification. Use a good-quality tahini made from toasted sesame seeds; if it’s salt-free, you may need to adjust the seasoning.
garlic cloves, finely grated
teaspoon grated lemon zest, plus 3 tablespoons lemon juice (1 to 2 lemons)
01Bring a large pot of well-salted water to a boil. Meanwhile, in a medium bowl, combine the garlic and lemon juice and let sit for 10 minutes. In a small skillet over medium-low, toast the walnuts and cumin seeds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and stir in the scallions, ½ teaspoon of lemon zest and ¼ teaspoon of salt.
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