Pasta With Tahini-Miso Sauce About 6 to 8 servings 1 pound pasta, preferably whole wheat 1/2 cup tahini 2 Tablespoons miso 1 Tablespoon plus 1 cup water 2 Tablespoons fresh lemon juice 1/2 teaspoon grated or pressed fresh ginger garnish (choose one): 2 scallions, sliced thinly; 1/4 cup chopped parsley; 1 rib celery, thinly sliced; 1 small carrot, shredded Cook the pasta, drain, rinse, and set aside. In a small saucepan, cook the tahini over low heat, stirring constantly, for three or four minutes. Turn off the heat. In a small bowl dissolve the miso paste in the Tablespoon of water and the lemon juice until completely dissolved. Add the miso mixture, cup of water, and the ginger to the tahini in the saucepan. The mixture will seize up, but smooths out as you keep stirring. When completely mixed and smooth, pour the sauce over the pasta in individual dishes, garnish, and serve warm.

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