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Yields:
6
Total Time:
30 mins
Both chickpeas and prepared baba ghanoush, the smoky Middle Eastern eggplant spread, flavor this easy no-cook pasta sauce from F&W's Kay Chun. It's creamy, lemony, and delicious.
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Ingredients
- 2 cups baba ghanoush
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup lemon juice
- 1 can chickpeas
- 3 scallions
- 1 lb. spaghetti
- kosher salt
- Pepper
- Salted toasted sunflower seeds
Directions
- Step 1In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas, and scallions. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the spaghetti and the reserved pasta water to the sauce, season generously with salt and pepper, and toss to coat. Sprinkle with sunflower seeds and serve.
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- Step 1In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas, and scallions. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the spaghetti and the reserved pasta water to the sauce, season generously with salt and pepper, and toss to coat. Sprinkle with sunflower seeds and serve.
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