Name: Tahini Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces pasta ((227g) medium-sized ridged, such as cavatappi, fusilli, penne rigate, or casarecce); 10 ounces broccoli ((285g)); 1 tbsp kosher salt; 0.33 cup tahini ((75g) well-stirred); 1 tbsp extra virgin olive oil; 1 large lemon; 0.5 tsp maple syrup (or agave nectar); 0.5 tsp kosher salt; null null black pepper (generous amount, freshly cracked); null null ice water (to thin); 2.5 tbsp extra virgin olive oil; 1 null large shallot (thinly sliced); 4 null garlic cloves (thinly sliced); 0.75 tsp red pepper flakes ((0.5 tsp is mild)); 1 cup fresh basil leaves ((16g) slivered); null null lemon zest (reserved); 0.25 tsp sea salt (heaping flaky)

Instructions

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1

Use a peeler to shave the outer fibrous layer of the [broccoli stalks]. Slice off the bottom inch or so of the tough stalk. Then thinly slice the [broccoli stalks] into coins and set aside. Cut the [broccoli crowns] into florets (not too big or too small).
2

Bring water (8 cups) in a saucepan to a boil. Once nearly boiling, add kosher salt (1 tbsp). Add the pasta (8 oz), and once it returns to a boil, cook according to package’s minimum time for al dente pasta, stirring occasionally.
3

About mins (3) before the pasta timer is done, add [broccoli florets]. Cook until the [pasta] is barely al dente and [florets] are crisp-tender and bright green. Scoop out pasta water (1 cup), then drain the [pasta] and [broccoli] (do not rinse).
4

While the pasta water is heating or pasta is cooking, make the sauce. Zest the lemon (1 large) with a microplane or citrus zester, then juice the [lemon]. In a small or medium bowl, whisk together the tahini (0.33 cup), extra virgin olive oil (1 tbsp), lemon juice (2 tbsp), maple syrup (0.5 tsp), kosher salt (0.5 tsp), and a generous amount of [black pepper]. Add a pinch of the [lemon zest] but save the rest for topping. Whisk until the sauce is well-combined and thick. Stream in ice water (4 tbsp) and keep whisking until creamy but pourable.
5

Meanwhile, make the topping: combine the fresh basil (1 cup), [reserved lemon zest] and the sea salt (0.25 tsp).
6

While the pasta is cooking, heat the extra virgin olive oil (2.5 tbsp) in a deep sauté pan over medium-high heat. Once hot, add the [broccoli stems] with [a few pinches kosher salt]. Cook for mins (2), then add the shallot (1 large) and cloves (4 garlic), and cook for another 4 mins (2 to), until [broccoli stems] have some color and [shallots] are golden. Add the red pepper flakes (0.75 tsp) and cook for seconds (30).
7

Assemble the pasta. Add the hot cooked [pasta] and [broccoli] to the [shallot-broccoli stem mixture], along with the [tahini sauce] and pasta water (0.75 cup). Keep the pan over medium-high heat and use tongs to vigorously toss everything together, until the sauce is emulsified and clings to the [pasta], and the [pasta] is al dente, about mins (2). If needed, add a bit more [pasta water] to bring everything together.
8

Take the [pasta] off the heat. Stir in most of the [basil topping] and toss to coat. Taste, adding more [kosher salt], [black pepper], or [lemon juice], if desired. Just before serving, garnish with remaining [basil topping].