Cuisine: gluten free option, no oil, soy free, tree nut free, vegan
Servings: 4-6 servings
Author: Gena Hamshaw
For the tahini pesto:
1 1/2cupsbasil leaves
A few turns freshly ground black pepper
Juice of 1 lemon
For the pasta salad:
12ouncespasta of choice
1heaping cup cherry or grape tomatoeshalved or quartered
2cupszucchinior another chopped green vegetable of choice, halved lengthwise and cut into 1/4-inch thick slices
1cupgreen peasfresh or frozen and thawed
To prepare the pesto, add the tahini, garlic, basil, parsley, salt, pepper, lemon juice, and nutritional yeast if using to a food processor. Pulse 10-15 times, enough to break down the herbs and roughly combine everything. Turn the motor on and drizzle in the water. You're aiming for the texture of a thick sauce—so a little thicker than a tahini dressing. Keep processing until the sauce is pretty smooth (it's fine if some of the herbs are visible). Taste and adjust lemon, salt and pepper to taste.
To prepare the pasta salad, bring a large pot of salted water to boil. Cook pasta according to package instructions; about 3 minutes before the end of cooking, add the zucchini and peas to the pot.
Drain the pasta and veggies, then transfer them to a large mixing bowl and add the cherry tomatoes. Add the pesto and mix everything well to combine. Serve.
Tahini pesto will keep in an airtight container in the fridge for up to 4 days. The pasta salad will keep in an airtight container for 2 days.