Hot days mean cool summer dishes. The temperatures are heating up, we reached 47C/116F this week, and eating a hot meal was just not on the menu. This pasta is light and refreshing with just a hint of tanginess, just the kick I needed on a steamy night.
Greatest thing about this dish, (other then it can be made in the time it takes to cook pasta), there is plenty for left overs! I hope you enjoy this one as much as we do.
200g (½ package) whole wheat or brown rice pasta
2 carrots, spiraled
2 small zucchini, spiraled
handful mangetout (flat snow pea), julienne
1 tbsp toasted sesame seeds*
Sesame ginger dressing
Cook pasta according to package directions, drain then run under cool water to stop cooking. Drain and set aside.
While noodles cook, make dressing and toast sesame seeds, then spiral cut carrots and zucchini and julienne mangetout. Add veggies to a large bowl.
Add cooled noodles and dressing to the veggies, toss to combine the veggies and the noodles to coat everything with the dressing. Garnish with toasted sesame seeds.
* To toast sesame seeds, heat a pan over medium high heat, add sesame seeds and toss until aromatic, about 1 minute. Toasting sesame seeds intensifies the flavor of the seeds and adds a nice finishing touch to the dish.
Sesame Ginger Dressing
1 tbsp sesame seeds, toasted
1-2” piece peeled ginger
1-2 cloves garlic
1 tbsp white miso paste
1 tbsp honey
1 tbsp soy sauce
Juice of 1 lime
¼ cup sunflower oil
2 tbsp dark sesame oil
Heat a pan over medium high heat and dry roast sesame seeds until aromatic.
Add all ingredients, including toasted sesame seeds to a high speed blender or NutriBullet, blend until creamy.