INGREDIENTS:

• 2 tbsp tahini paste

• 1 tbsp sesame oil

• 2 tbsp apple cider vinegar

• 2 tsp raw honey

• Pinch red pepper flakes

• 1/4 tsp sea salt

• 8 oz whole-grain spaghetti (or gluten free pasta)

• 16 asparagus spears, trimmed and cut into 2-inch pieces

• 2 carrots, peeled and cut into matchsticks

• 1/2 cup thinly sliced scallions

• 1 tbsp sesame seeds, toasted

PREPARATION:

1. Bring a large pot of water to a boil. Meanwhile, prepare sesame dressing: In a small bowl, whisk together tahini, oil, vinegar, 2 tbsp water, honey, pepper flakes and salt; set aside.

2. Add spaghetti to boiling water and cook al dente according to package directions; drain.

3. Meanwhile, add about 2 inches of water to another saucepan, then fit with a steamer basket. Bring water to a boil. Add asparagus to basket and steam just until tender, about 2 minutes.

4. In a large bowl, add asparagus, carrots and scallions. Add spaghetti and sesame dressing; toss to combine. Sprinkle mixture with sesame seeds. Serve warm or chilled.