Rotini and Vegetables With Tahini Sauce

• 4 ounces peeled baby carrots or 4 ounces carrot slices
• 16 ounces whole broccoli or 8 ounces broccoli florettes (ready-cut, 3 1/2 to 4 cups)
• 1 clove garlic
• 3 tablespoons toasted sesame tahini
• 3 tablespoons balsamic vinegar
• 1 teaspoon ground cumin
• 6 tablespoons water
• 8 ounces fresh rotini or other small pasta
• 3 scallions
• 18 teaspoon salt, optional
• Freshly ground black pepper to taste

1. Boil water for pasta.
2. Meanwhile, if using whole baby carrots, cut in thirds and steam about 10 minutes before adding the broccoli.
3. If using whole broccoli, cut into florettes.
4. Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin and water.
5. Add broccoli to carrots and continue to steam about 5 more minutes.
6. Cook pasta according to package directions.
7. When carrots and broccoli are cooked, drain and add to tahini mixture.
8. Wash, trim and thinly slice the scallions.
9. When pasta is cooked, drain and stir into the vegetables.
10. Stir in scallions.
11. Season with salt and pepper.
12. If mixture is too thick, add more water.

baby carrots, broccoli, clove garlic, tahini, balsamic vinegar, ground cumin, water, rotini, scallions, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11483 (may not work)