This is absolutely delicious variation on raw pasta. I made it with the coming New Mexican summer in mind. May is already very warm, but the temperatures in June, July and August are beyond imagination of most people. The only good thing in the desert is that there is hardly any moisture and you can actually breath. But of course, dry heat is just as bad for your body. You need to drink a lot of water to replenish what is lost due to the arid climate. Hot or not. And you need to keep your body cool. What could be better than a cooling cucumber pasta on a hot day?
- 4 cucumbers, peeled (or 2 large English cucumbers)
- juice of 1/2 lemon
- 1/2 tsp lemon zest
- 1/3 cup chopped mint leaves
- 1/4 tahini
- 2 Tbsp purified water (use more if needed)
- 1/3 tsp Celtic sea salt
- freshly ground black pepper to taste
- 1 tsp black sesame seeds for garnish
- Spiralize cucumbers and set aside. If you do not own a spiralizer, use vegetable julienne peeler to make the noodles.
- In a small bowl mix tahini with lemon juice. It will harden a bit. Add water and mix to a desired consistency. Add salt, pepper, lemon zest and most of the chopped mint. Mix well. Save some mint for garnish. Pour the sauce over the cucumber pasta and mix gently.
- Portion out the pasta and garnish it with chopped mint and black sesame seeds. Enjoy in good company!