Serves 4

Ingredients:

3 tablespoons Krinos tahini, sesame paste

1 lemon- juiced

1 cup water

2 cloves garlic, peeled and minced

1 cup plain yogurt

1/2 teaspoon cayenne

1 pound egg noodles or fettucine

Salt

2-3 tablespoons Krinos olive oil

1/4 cup finely chopped fresh flat-leaf parsley

Preparation:

1. Beat together the tahini, lemon juice and water until smooth and creamy. Place the mixture in a food processor; add the garlic, yogurt, and cayenne and pulse until creamy and frothy.

2. Meanwhile, boil the noodles in ample salted water until tender. Drain and reserve 1/4-1/2 cup of the liquid. Toss the noodles with olive oil.

3. Add the pasta liquid to the tahini-yogurt mixture, place in a small saucepan, and heat for 2-4 minutes, just to warm through. Pour over the pasta and combine, together with chopped parsley. Serve immediately.

Need a big pasta bowl for serving? Try this one from Dansk.

Check out Betty's Recipe File for more pasta recipes.