10 oz. fresh broccoli

  • shave tough outer layer of stalks, then cut stalks into coins and head into florets

8 oz. medium-sized ridged pasta

  • cook according to package’s minimum al dente time
  • three minutes before draining, add broccoli florets
  • reserve 1 cup of pasta water when draining

sauce:

1 lemon
1/3 cup tahini
1 Tbsp. olive oil
1/2 tsp. maple syrup or agave nectar
1/2 tsp. kosher salt
generous amount of pepper
1/4 cup ice water

  • zest and juice lemon
  • which 2 Tbsp. lemon juice with tahini, olive oil, maple syrup, salt, and pepper
  • add pinch of lemon zest, but reserve rest for topping
  • slowly add water while whisking until smooth but pourable

topping:

1 cup fresh basil leaves
lemon zest
1/4 tsp. salt

  • sliver basil leaves and toss with zest and salt

main dish:

2 1/2 Tbsp. olive oil
1/4 tsp. salt
1 shallot, sliced
4 cloves garlic, sliced
1/2 to 1 tsp. red pepper flakes

  • heat oil then add broccoli stems and salt and cook for 2 minutes
  • add shallot and garlic and cook another 2 to 4 minutes, until broccoli steams and shallots have color
  • add red pepper flakes and cook for 30 seconds
  • add hot cooked pasta and broccoli florets, sauce, and 3/4 cup reserved pasta water
  • remove from heat and toss with majority of topping
  • taste and add salt, pepper, and extra lemon juice as needed
  • garnish with remaining topping

source: https://rainbowplantlife.com/tahini-pasta/#recipe