Lemon Tahini Pasta

For the toasted breadcrumbs

1. Heat olive oil in a pan over medium heat, add the garlic and breadcrumbs, and cook until golden brown, 3–5 minutes.

For the sauce

2. Heat olive oil in a pan over medium heat and blister the cherry tomatoes with the shallot and garlic, 5–7 minutes.

3. In a bowl, whisk together tahini, olive oil, lemon zest, lemon juice, and nutritional yeast until smooth.

4. Pour pasta water into the tahini mixture and whisk until silky and emulsified.

For the pasta

5. Cook the tagliatelle and peas in a large pot of boiling salted water until al dente.

6. Add the cooked tagliatelle, peas, and the tahini sauce to the pan with the blistered cherry tomatoes.

7. Add fresh basil and toss everything together over low heat until evenly coated.

8. Divide the pasta among plates and sprinkle with the garlic toasted breadcrumbs before serving.