Fettuccine with Lemon Cream Sauce (Dairy-Free)

3.50 from 2 votes

Servings4

6 Tbsp. tahini
2 lemon zest 1 lemon, divide it in half, set aside. Then, juice both lemons (should yield about 6 Tbsp. juice)
2 Tbsp. water
¼ tsp. unrefined salt (real, pink, or Celtic salt) or more to taste
black pepper to taste

Bring pot of water to a boil, and cook pasta according to directions. Put the arugula in a large mixing bowl. If using the peas, add them to the pot about 5 minutes before the pasta is done, to cook together.
Meanwhile, in a bowl, whisk together all of the lemon cream sauce ingredients: tahini, 6 Tbsp lemon juice, water, salt, pepper, and half of the lemon zest. Whisk until a smooth, creamy consistency is formed.
When pasta is done, drain, add to the bowl with the arugula, top with the cream sauce, and mix well, until everything is coated. Taste, and season with additional pink salt and fresh pepper as needed. To serve, sprinkle the remaining lemon zest over the dish.

*You can easily half this recipe for less servings.

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