Ingredients
Basil Tahini:
- ½ cup tahini
- 1 tablespoon olive oil
- 2 cloves garlic
- Juice of 1 lemon
- Zest of 1 lemon
- 1 cup basil leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup cold water
Pasta:
- 1 pound cooked pasta your choice, but I like whole wheat rotini
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 bunch asparagus trimmed and cut into 1-inch pieces
Instructions
- In a food processor, add tahini, oil, garlic, lemon juice, lemon zest, basil, salt, and pepper. Pulse into the mixture is finely chopped. With machine running, slowly pour in water until the sauce is creamy. You may use slightly less or more than ½ cup, depending on your preference for thickness.
- In a large skillet over medium heat, add oil. Add tomatoes to the skillet and cook, stirring occasionally, approximately 5 minutes. Add asparagus and continue to cook until tomatoes begin to burst and asparagus is bright and cooked through, approximately 5 minutes.
- Add pasta and basil tahini to skillet and mix together well.