8 oz PIENO
4 oz cubed pumpkin
6 tbsp tahini (sesame paste)
1.5 tbsp lemon juice
2 tbsp olive oil
½ tbsp thinly sliced coriander
1 tbsp powdered turmeric
1 tbsp salt
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon sugar (or substitute)
4 oz of mineral water
In a bowl, place lemon juice, turmeric, salt and mix until smooth. Add tahini, and whisk until firm paste is created.
Add mineral water, whisk again. Add coriander, let stand.
In a bowl, place pumpkin with olive oil, salt, black pepper and sugar. Place in oven at 400 F for 10 minutes until golden (alternatively, cook in skillet for 3-4 minutes).
Cut asparagus diagonally (cutting out the bottom).
Cook PIENO Rotini adding asparagus to the last 15 seconds of cooking.
Place drained PIENO Rotini back in pot. Add tahini sauce and pumpkins with asparagus. Enjoy.
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.