Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Tahini and Bell Pepper Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Prep Time: 20 mins Total Time: 20 mins Servings: 4 Make this summer pasta dish with our Tahini Dressing; it can be served warm or at room temperature. Ingredients 12 ounces spaghetti Coarse salt and ground pepper 1 ½ cups frozen shelled edamame (see note) ¾ cup Tahini Dressing 1 yellow bell pepper, seeds and ribs removed, thinly sliced 4 scallions, thinly sliced Directions 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. 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. Rate it Print