Pasta · FIRST EDITION

Tahini & lemon spaghetti

Nutty sesame turns pasta water into a creamy sauce. A handful of herbs keeps everything fresh.

20 minutes · Serves 2

Serving inspiration · stock photograph

If you like creamy lemon pasta, this is a new way to get there using sesame paste.

Here’s how.

1
Cook the spaghetti
Boil the spaghetti in water with the salt, following the packet time. Add the peas for the final 3 minutes. Reserve a mug of the water, then drain.
2
Whisk the sauce
In a large bowl, whisk the tahini, garlic, olive oil, lemon zest and half the juice. It may thicken at first. Whisk in hot pasta water a little at a time until creamy.
3
Toss off the heat
Add the hot pasta and peas to the bowl. Toss well, adding more water until the sauce coats every strand.
4
Make it yours
Add parsley and black pepper. Taste and add the remaining lemon juice gradually, then serve straight away.

Use smooth, well-stirred tahini. The oil at the top needs mixing back in.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.