Title: Tahini Rotini With Broccoli And Lemon
Categories: Pasta
Yield: 4 Servings
1 c Chickpeas; rinsed, drained,
- cooked or canned
1 Lemon; juice of
2 cl Garlic; crushed
2 tb Tahini
2 tb Low-sodium tamari
1/8 ts Cayenne
1 1/2 c Vegetable broth or water
8 oz Rotini
3 c Small brocoli florets
2 tb Sesame seeds; toasted
In a food processor, combine the chickpeas, lemon juice (reserve the
rest), garlic, tahini, tamari, and cayenne and process until smooth.
Add 1 cup of the vegetable broth and process until smooth. Transfer
the mixture to a medium-sized saucepan over low heat. Stir in the
remaining broth and heat until hot, stirring occasionally. Keep warm.
Bring a large pot of salted water to a boil over high heat. Cook the
rotini, stirring occasionally, until al dente. During the last 2 or 3
minutes of cooking time, depending on how firm you like your
broccoli, add the broccoli florets to the pot with the pasta.
Drain the pasta and broccoli and transfer to a large, shallow serving
bowl. Add the warm tahini sauce and toss gently. Sprinkle with the
reserved lemon zest and sesame seeds and serve at once.
