Ingredients
Units
Scale
- 500g bucatini pasta
- 2–3 zucchini spiralized using a veggie spiralizer
- 1/4 cup tahini
- 1 large clove of garlic
- 1 avocado
- 3 tbsp preserved lemon paste (or substitute with lemon juice)
- 1 cup fresh basil (packed)
- 1/2 cup fresh mint
- 1/3 cup olive oil
- 1 tbsp honey (or other sweetener of your choice)
- salt + pepper to taste
- 225g (8 oz) halloumi cheese, sliced (omit if vegan)
- 20 squash blossoms
- 1 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Boil the bucatini according to package directions (11-13 minutes). Just before draining, reserve 1 cup of the pasta water. Drain the pasta and add the spiralized zucchini along with the pasta in the pot, cover pot to allow zoodles to steam.
- In a food processor or high powered blender, combine the tahini, garlic, avocado, preserved lemon paste (or lemon juice), basil, mint, honey and olive oil. Blend until it starts to resemble pesto, adding enough pasta water to thin until you have a sauce like consistency. Season with salt & pepper to taste.
- Pour the preserved lemon herb sauce over the hot pasta & zoodles and toss well to combine.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the squash blossoms to the pan and sauté until they are just wilted. Place the squash blossoms on a plate and reserve for garnish.
- In the same pan, add a bit more olive oil if needed, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden.
- Divide the warm pasta among bowls or plates. Top with the halloumi cheese, and squash blossoms. ENJOY!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
