Brown Butter Tahini On Any Noodle

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Serves 4

This recipe is essentially buttered noodles for adults (even though buttered noodles are also for adults but . . . you get what I mean). And if I’m going to flex how easy they are, they’re the same commitment as Kraft macaroni and cheese, give or take a noodle. Since tahini occasionally stiffens up if it sits too long, you’ll need to include a generous scoop (or two) of pasta water to keep things smooth and saucy. And while it’s always tempting to skip a garnish, a few sprigs of mint beautifully break up the richness of the nutty sauce.

INGREDIENTS 

Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen Justine Doiron

• Diamond Crystal kosher salt

• 8 ounces pasta, such as pappardelle, cascatelli, reginetti, or your favorite pasta shape

• 4 tablespoons salted butter

• 1 teaspoon grated lemon zest (about ½ lemon)

• ½ teaspoon Aleppo pepper flakes, plus more for garnish

• ¼ cup tahini

• 1 tablespoon fresh lemon juice (about ½ lemon)

• Torn fresh mint leaves, for garnish

• Freshly ground black pepper

DIRECTIONS

1. Set a large pot of water next to a large deep saut. pan on your stovetop—you’ll be working with both of these simultaneously.

2. Bring the pot of water to a boil and add 2 teaspoons salt. Add the pasta to the boiling water and cook until al dente, according to package directions.

3. Set the saut. pan over medium heat and add the butter. When the butter has melted and begins to brown slightly, around the 3-to 4-minute mark, add the lemon zest and Aleppo pepper and turn the heat to medium-low.

4. When the pasta is nearly ready, pour the tahini into the butter mixture and stir for a few seconds to combine. As soon as the pasta is ready, use a slotted spoon to transfer the pasta directly into the pan. Start by adding . cup pasta water to the pan and mix quickly to combine. Add the lemon juice and continue to stir. Taste and season with salt. Mix, continuing to add splashes of pasta water, until you get a smooth, glossy, tahini butter sauce.

5. Scoop the pasta onto a plate and garnish with the mint, black pepper, and a sprinkle of Aleppo pepper.

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   Reprinted with permission from Justine Cooks: A Cookbook Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron. Copyright © 2024 by Justine Doiron. Photographs copyright © 2024 by Jim Henkens. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.”

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