Lemon-Sesame Linguine

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Lemon-Sesame Linguine

 

4 to 6 Servings

 

Made with just a few basic ingredients, this salad is

an essential summer standby. For a light yet

satisfying supper, serve these noodles with grilled

vegetables.

 

12 oz. linguine

2 tsp. dark sesame oil

1/2 cup chopped scallions (white and light green

parts), about 8

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. toasted sesame seeds

Dressing

 

1/3 cup tahini

 

1/4 cup boiling water

 

3 Tbs. fresh lemon juice

 

3 Tbs. low-sodium soy sauce

 

2 Tbs. minced fresh ginger

 

4 tsp. chile paste with garlic

 

1 Tbs. grated lemon peel

 

1 Tbs. Sugar

 

4 cloves garlic, minced

1. Bring large pot lightly salted water to a boil.

 

2. Make dressing: Put tahini into medium bowl.

Gradually whisk in boiling water until smooth and

creamy. Add remaining dressing ingredients and whisk

until blended. (Dressing can be made up to 4 days

ahead and refrigerated.)

 

3. Drop linguine into boiling water; stir to prevent

sticking. Cook until just tender, 8 to 10 minutes.

Drain and rinse with cold running water. Drain again,

shaking colander. Transfer to large bowl. Drizzle with

sesame oil and toss to coat.

 

4. Add reserved dressing to linguine and toss to coat.

Transfer to large shallow serving bowl. Sprinkle with

scallions, parsley and sesame seeds and serve at room

temperature.

 

PER Serving: 317 CAL; 10 G PROT; 16 G TOTAL FAT (2

SAT. FAT); 35 G CARB.; 0 MG CHOL; 401 MG SOD.; 4 G FIBER

 

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