Linguine with Creamy Tahini Sauce

Ingredients

Linguine

12 ounces

Tahini

1/2 cup

Garlic

3 cloves, minced

Lemon juice

1/4 cup, freshly squeezed

Olive oil

3 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Parmesan cheese

1/2 cup, grated

Parsley

1/4 cup, chopped, for garnish

Red pepper flakes

1/4 teaspoon, optional for heat

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the linguine. Set aside.
2. In a blender or food processor, combine the tahini, minced garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy, adding some of the reserved pasta water gradually until you achieve your desired sauce consistency. If you like some heat, add red pepper flakes during blending.
3. In a large mixing bowl, toss the drained linguine with the creamy tahini sauce, ensuring that each strand is well coated. If the sauce is too thick, add more reserved pasta water as needed to reach your preferred consistency.
4. Serve the linguine in bowls, garnishing with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese on top. For an extra touch, drizzle with a little more olive oil and a pinch of red pepper flakes.