Zesty Sesame-Chilli Pea Pasta (with Crispy Chilli Oil)

Made with Google with pantry leftovers!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Toast the Nuts & Seeds Place a dry frying pan over medium heat. Add the chopped walnuts and pepitas. Toast for 3–4 minutes, stirring constantly, until the pepitas start to pop and the walnuts smell fragrant. Immediately transfer them to a small bowl so they don't burn, and set aside

Step 2

Boil the Pasta & Peas Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions. During the last 2 minutes of cooking time, drop the frozen peas directly into the boiling water with the pasta. Right before draining, carefully scoop out about ½ cup of the starchy pasta water and set it aside. Drain the pasta and peas and return them to the warm pot off the heat.

Step 3

Whisk the Sauce While the pasta is boiling, whisk the crispy chilli oil, sesame oil, soy sauce, lemon juice, nutritional yeast, and garlic powder together in a small bowl until it forms a thick paste.

Step 4

Toss & Assemble Pour the sauce mixture directly over the warm pasta and peas. Add 2 tablespoons of the reserved pasta water. Toss everything together vigorously. The starch in the water will melt the nutritional yeast, crispy chilli oil, and juices into a glossy, velvety sauce that completely coats the pasta. Add another splash of pasta water if it feels too dry. Gently fold in half of your toasted walnuts and pepitas.

Step 5

Serve Plate up your pasta. Garnish with the fresh lemon zest and the remaining toasted nuts and seeds for maximum texture and crunch. Enjoy warm!