While I was making this week's menu yesterday, I came across this recipe from Good Things Catered. It looked really simple and it sounded pretty good. To me, it sounded like the type of simple Asian inspired food that Joel likes. I'm so glad that we tried it. It really was very fast and very good. As we were eating this, Joel mentioned that broccoli would probably have been good in it. Next time I make it I will try adding some.
1 (8 ounce) box Thin Spaghetti
1 Carrot, sliced into thin matchsticks
1 heaping tablespoon Tahini
1 tablespoon Creamy Peanut Butter
1/2 teaspoon Sesame Oil
1 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
6 Scallions, thinly sliced and dark green ends removed
2 tablespoons Sesame Seeds
1 cup Reserved Pasta Water
Cook pasta according to package directions. Meanwhile, in a large bowl, combine tahini, peanut butter, sesame oil, vinegar, soy sauce, and scallions. Stir well to combine and set aside. During the last two minutes of cooking time (for pasta) add the matchstick carrots to the boiling water. When it has finished cooking, remove 1 cup of pasta water from the pan and drain the rest. Add the pasta and carrots to the bowl of sauce. Add 1/2 of the reserved water and toss to combine all ingredients. Add the sesame seeds and let it sit for a minute. Add any additional pasta water to obtain the desired consistency. Serve warm or cold.