Whole-Wheat Pasta with Yogurt and Tahini
Makes 4 servings
Ingredients
2 garlic cloves, finely grated
1 tsp grated lemon zest
3 TB lemon juice
1/2 cup walnuts, finely chopped
1 1/2 tsp cumin seeds
2 green onions, trimmed and finely chopped
Kosher salt
12 oz whole-wheat pasta (rotini, orecchiette, farfalle, or penne are good choices)
1 cup plain whole-milk Greek-style yogurt
1/3 cup tahini
2 TB extra virgin olive oil
Directions
Bring 4 quarts of water to a boil, add 2 tablespoons salt, add the pasta, and cook per package directions.
Meanwhile, add the garlic and lemon juice to a medium mixing bowl, stir to combine, and set aside at least 10 minutes (shouldn’t be an issue with the cooking time of the pasta).
In a small skillet set over medium-low to medium heat, toast the walnuts and cumin seeds until fragrant and just starting to color, 4-6 minutes. Add to a small bowl, then stir in the green onions, 1/2 teaspoon of the lemon zest, and 1/4 teaspoon salt.
Once the pasta has sufficiently boiled, reserve 1 cup of the cooking liquid, drain the pasta, then return it to the pot.
Add the yogurt, tahini, oil, the rest of the lemon zest, 1/2 teaspoon salt, and about a 1/2 cup of the reserved pasta water and whisk until smooth.
Pour the sauce over the pasta and toss to evenly coat. Stir in half the walnut-green onion mixture, then transfer to a serving bowl and garnish with the remaining walnut-green onion mixture.
Recipe based on one from The Complete Milk Street TV Show Cookbook
Makes 4 servings
Ingredients
2 garlic cloves, finely grated
1 tsp grated lemon zest
3 TB lemon juice
1/2 cup walnuts, finely chopped
1 1/2 tsp cumin seeds
2 green onions, trimmed and finely chopped
Kosher salt
12 oz whole-wheat pasta (rotini, orecchiette, farfalle, or penne are good choices)
1 cup plain whole-milk Greek-style yogurt
1/3 cup tahini
2 TB extra virgin olive oil
Directions
Bring 4 quarts of water to a boil, add 2 tablespoons salt, add the pasta, and cook per package directions.
Meanwhile, add the garlic and lemon juice to a medium mixing bowl, stir to combine, and set aside at least 10 minutes (shouldn’t be an issue with the cooking time of the pasta).
In a small skillet set over medium-low to medium heat, toast the walnuts and cumin seeds until fragrant and just starting to color, 4-6 minutes. Add to a small bowl, then stir in the green onions, 1/2 teaspoon of the lemon zest, and 1/4 teaspoon salt.
Once the pasta has sufficiently boiled, reserve 1 cup of the cooking liquid, drain the pasta, then return it to the pot.
Add the yogurt, tahini, oil, the rest of the lemon zest, 1/2 teaspoon salt, and about a 1/2 cup of the reserved pasta water and whisk until smooth.
Pour the sauce over the pasta and toss to evenly coat. Stir in half the walnut-green onion mixture, then transfer to a serving bowl and garnish with the remaining walnut-green onion mixture.
Recipe based on one from The Complete Milk Street TV Show Cookbook
