Linguine with Creamy Tahini Sauce

Ingredients

• Linguine (12 ounces)
• Tahini (1/2 cup)
• Garlic (3 cloves, minced)
• Lemon juice (1/4 cup, freshly squeezed)
• Olive oil (3 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Parmesan cheese (1/2 cup, grated)
• Parsley (1/4 cup, chopped, for garnish)
• Red pepper flakes (1/4 teaspoon, optional for heat)

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the linguine. Set aside.
2. In a blender or food processor, combine the tahini, minced garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy, adding some of the reserved pasta water gradually until you achieve your desired sauce consistency. If you like some heat, add red pepper flakes during blending.
3. In a large mixing bowl, toss the drained linguine with the creamy tahini sauce, ensuring that each strand is well coated. If the sauce is too thick, add more reserved pasta water as needed to reach your preferred consistency.
4. Serve the linguine in bowls, garnishing with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese on top. For an extra touch, drizzle with a little more olive oil and a pinch of red pepper flakes.