Pasta with Tahini and Bell Pepper

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.