Pasta with Tahini and Bell Pepper
Make this summer pasta dish with our Tahini Dressing; it can be served warm or at room temperature.
- 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
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.
Meanwhile, cook edamame in another pot of boiling water, according to package instructions; drain, and add to pasta.
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.