Ingredients
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12 ounces linguine or 12 ounces thin spaghetti
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2 teaspoons dark sesame oil
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1/4 cup chopped flat leaf parsley
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2 tablespoons toasted sesame seeds
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1/3 cup tahini
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1/4 cup boiling water
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3 tablespoons fresh lemon juice
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3 tablespoons soy sauce (low sodium if you prefer)
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2 tablespoons minced fresh ginger
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4 teaspoons chili paste
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1 tablespoon lemon, zest of
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1 tablespoon sugar
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1/2 cup chopped scallion
Instructions
- Bring a large pot of salted water to a boil.
- Make dressing: Add tahini into bowl and gradually add boiling water until smooth.
- Add remaining dressing ingredients and whisk until combined.
- Dressing can be made ahead and refrigerated for up to 3-4 days.
- Boil pasta until just tender (about 7 minutes).
- Drain pasta and rinse with cold water to stop the cooking.
- Transfer to serving bowl and drizzle with sesame oil.
- Toss to coat evenly.
- Add the dressing and mix well.
- Sprinkle with scallions, parsley, and toasted sesame seeds.
- Refrigerate or serve at room temperature.