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Pasta with Tahini and Bell Pepper

Make this summer pasta dish with our Tahini Dressing; it can be served warm or at room temperature.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Krause, Johansen

Source: Everyday Food, June 2005


  • 12 ounces spaghetti
  • Coarse salt and ground pepper
  • 1 1/2 cups frozen shelled edamame (see note)
  • 3/4 cup Tahini Dressing
  • 1 yellow bell pepper, seeds and ribs removed, thinly sliced
  • 4 scallions, thinly sliced


  1. Cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup cooking water; drain pasta, and return to pot.

  2. Meanwhile, cook edamame in another pot of boiling water, according to package instructions; drain, and add to pasta.

  3. Toss pasta and edamame with Tahini Dressing, reserved pasta water, bell pepper, and scallions. Season generously with salt and pepper. Serve warm or at room temperature.

Cook's Notes

Edamame is the Japanese name for green (young) soybeans. Look for shelled beans in the freezer section of your supermarket. Or you can substitute lima beans; cook according to package instructions.


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