Ingredients
- 250 g dry pasta (e.g. farfalle)
- roughly 4 handfuls chopped romaine (or 4 small hearts of romaine lettuce)
- 1 handful shredded radicchio
- 1/4 cup toasted slivered almonds (25 g)
For the tahini-caesar dressing:
- 2 tablespoons tahini (well-stirred)
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 cloves garlic, minced
- 1/2 teaspoon coarse sea salt
- Freshly ground black pepper, to taste
- 1/2 tablespoon maple syrup
- 2 tablespoons nutritional yeast
- 4 tablespoons extra virgin olive oil
- 4 tablespoons water, or more as needed
Instructions
- Cook the pasta in a large pot of salted water until al dente (according to package directions). Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain well and set aside.
- Meanwhile, in a small bowl, combine the tahini, mustard, lemon juice, garlic, salt, pepper, maple syrup, nutritional yeast, and olive oil. Whisk together until well combined, then add the water and whisk until you have a smooth dressing. If too thick to pour, whisk in a little bit more water.
- In a large bowl, toss together the romaine, radicchio, and half the toasted nuts. Add the pasta and the dressing. toss again, until evenly coated. Taste, adjusting the seasoning if you like.
- Sprinkle with remaining nuts and serve. Enjoy!