1/2cupfinely chopped cilantro or parsleyor a mixture
1/4cupchopped green onion tops
Optional mix-ins: chickpeasblack beans, sliced almonds, golden raisins
For the sauce:
2tablespoonsapple cider vinegar
1 1/2tablespoonsfreshly squeezed lime juice
1teaspoonagave or maple syrup
2-3teaspoonscurry powderto taste; adjust based on flavor preference and how spicy your curry powder is
1/4teaspoonfreshly ground pepper
1clovegarlicfinely minced or grated
Bring a pot of well salted water to boil and cook the pasta according to package instructions. When the pasta is ready, drain it and rinse it under cold, running water.
While the pasta cooks, bring another pot of water to boil and fit it with a steamer attachment. Steam the broccoli, peas, and cut green beans till the broccoli is tender but still has some crunch (about 5-7 minutes).
Whisk together the dressing ingredients. The mixture should be slightly thicker than a regular salad dressing, but if it's very thick, add water by the tablespoon until it's easy to stir.
When the pasta is ready, transfer it to a large mixing bowl. Add the peas, green beans, broccoli, pepper, cilantro or parsley, and chopped green onion tops, along with any other mix-ins you like. Add the tahini dressing and mix everything really well. Then taste the pasta and add salt, black pepper, and extra lime juice or vinegar as desired. Serve.
Pasta can be prepared a day in advance and kept in an airtight container in the fridge. Leftovers will also keep for 2-3 days in the fridge. Recipe can be halved.