Creamy Tahini Fusilli
with Yellow Squash & Kalamata Olives
INGREDIENTS
- 6 oz fusilli pasta
- 1 yellow squash
- 4 oz cherry tomatoes
- 1 shallot
- 2 cloves garlic
- ΒΌ cup kalamata olives
- 13.4 oz lemon
- 1 cannellini beans
- 2 tbsp Forager Project Cashewgurt
- 3 tbsp tahini
- 1 tbsp + 2 tsp Dijon mustard
- 1 tsp agave
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Bring a large pot of salted water to a boil. Once the water is boiling, add the fusilli, stir, and cook until al dente, about 8 to 10 minutes. Drain and return fusilli to the large pot, off heat.
Trim the yellow squash and peel into ribbons. Halve the cherry tomatoes. Peel and thinly slice the shallot. Peel and mince the garlic. Check the Kalamata olives for pits, remove if present, and roughly chop. Drain and rinse the cannellini beans.
Halve the lemon. In a small bowl, combine the just 1 tbsp lemon juice, Cashewgurt, tahini, Dijon mustard, agave,1 tbsp water, and a pinch of salt and pepper.
Add the yellow squash ribbons, halved cherry tomatoes, sliced shallots, chopped olives, cannellini beans, minced garlic, remaining lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper to the cooked fusilli. Toss until evenly coated.
Spread the creamy tahini dressing on the bottom of large, shallow bowls. Top with the fusilli pasta salad. Bon appΓ©tit!
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