Spaghetti with Walnuts & Tahini

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Spaghetti with Walnuts & Tahim

 

 

2 cups parsley leaves

1/3 cup torn mint leaves

1 teaspoon grated lemon zest

1/4 cup lemon juice

2 cloves garlic

1/4 cup toasted walnuts, roughly chopped

1/4 cup tahini (sesame seed paste)

1 tablespoon (4 tsp) olive oil

300 g (10 1/2 oz) GF spaghetti

1 cup broccoli florets

1/3 cup plain soy yogurt

1/3 cup bottled red pepper strips, drained

mixed green salad, to serve (optional)

 

 

1. Place herbs, zest, juice, garlic and walnuts in a food processor.

Process, using Pulse and occasionally scraping down sides of

container, until finely chopped. Add tahini and oil; process until

just combined.

 

2. Meanwhile, cook pasta as packet directs until tender, but still

firm to the bite, adding broccoli 2 minutes before end of cooking.

Drain well; return to saucepan. Add tahini mixture and toss well to

combine. Top servings with soy yogurt and peppers. Serve with salad.

 

 

Serves 4.