Beet & Chickpea Pasta with Lemon Tahini Sauce

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

dishingupthedirt.com/recipes/beet-chickpea-pasta-with-lem...

4 medium sized beets, washed and sliced into ½ inch pieces

2 Tablespoons olive oil

pinch of salt and pepper

8 ounces penne pasta

1 (15 ounce) can chickpeas, rinsed and drained

¼ cup lightly toasted almonds, roughly chopped

½ cup parsley, minced

salt and pepper to taste

pinch of crushed red pepper flakes for serving

subheading: Tahini Sauce:

¼ cup tahini

1 large clove of garlic, minced

½ cup water + additional to thin if necessary

2 Tablespoons fresh lemon juice

1 Tablespoon olive oil

1 teaspoon honey

⅛ teaspoon cayenne pepper

1 Tablespoon minced parsley

salt and pepper to taste

Directions at dishingupthedirt.com

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