Name: Tahini Noodles with Green Beans, Carrots, and Red Onion
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: ½ cup tamari (Bragg's Liquid Aminos, or reduced-sodium soy sauce); ½ cup tahini; 1 tablespoon grated fresh ginger; 3 cloves garlic (minced); 2 tablespoons agave or maple syrup; ¼ cup unseasoned rice wine vinegar; 1 tablespoon Sriracha; Freshly ground black pepper; 1 pound dried pasta; 2 carrots (grated); 2 cups fresh green beans (blanched in salted water, chopped); 1/2 medium red onion (thinly sliced); 2 scallions (white and green parts thinly sliced on the bias, for garnish)

Scale

Ingredients

Dressing

½ cup tamari (Bragg’s Liquid Aminos, or reduced-sodium soy sauce)
½ cup tahini
1 tablespoon grated fresh ginger
3 cloves garlic (minced)
2 tablespoons agave or maple syrup
¼ cup unseasoned rice wine vinegar
1 tablespoon Sriracha
Freshly ground black pepper

Pasta Salad

1 pound dried pasta
2 carrots (grated)
2 cups fresh green beans (blanched in salted water, chopped)
1/2 medium red onion (thinly sliced)
2 scallions (white and green parts thinly sliced on the bias, for garnish)

Instructions

Boil a large pot of salted water and cook the pasta until al dente, about 8 to 10 minutes.
While pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy. Add the dressing to the warm, drained pasta, carrots, onion, and blanched green beans.
Garnish with scallions.