Tahini Noodles

My cooking this week was all about finding ways to use as much cilantro as possible.   I planted a little too much in my garden all at the same time, but I do love it, so that's ok!  It seems that people either love it or hate it.  If you don't like it, this recipe tastes good without it too.    

On Cooking and Ingredients

Tahini Noodles
Makes a really big batch-maybe 6 main dish servings
1 lb whole wheat spaghetti, cooked following package directions
1/3 c sliced green onions
1 c thinly sliced red pepper
2 c thinly sliced pea pods
1/2 c chopped cilantro

1/4 c low sodium tamari
4 T brown rice vinegar
1 t toasted sesame oil
2 T canola oil
2 T tahini
1 T diced ginger
2 t diced garlic
1 T agave nectar
3 T sesame seeds

While the pasta is cooking, in a large bowl, combine the tamari, rice vinegar, sesame and canola oil, tahini, ginger, garlic, agave, and sesame seeds and whisk together well.  Add the onions, peppers, and pea pods.  Drain the pasta and while it's still hot, add it to the bowl with the sauce and veggies.  Add the cilantro and toss together well.  It can be served right away hot, or chilled and served later cold.