Beetroot & chickpea pasta with a lemon tahini sauce

Serves 4

vegetarian, dairy free, gluten free possible (use GF pasta)

Pasta

4 medium sized beets, washed and sliced into 1/2 inch pieces

2 tablespoons olive oil

pinch of salt and pepper

8 ounces penne pasta

1 (15 ounce) can chickpeas, rinsed and drained

1/4 cup lightly toasted almonds, roughly chopped

1/2 cup parsley, minced

salt and pepper to taste

pinch of crushed red pepper flakes for serving

Tahini Sauce

1/4 cup tahini

1 large clove of garlic, minced

1/2 cup water + additional to thin if necessary

2 Tablespoons fresh lemon juice

1 Tablespoon olive oil

1 teaspoon honey

1/8 teaspoon cayenne pepper

1 Tablespoon minced parsley

salt and pepper to taste

I didn't change anything from the original method, so head over to http://dishingupthedirt.com/recipes/beet-chickpea-pasta-with-lemon-tahini-sauce/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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