INGREDIENTS
3 cups
broccoli florets
1 cup
cut green beans
2 cups
fusilli pasta
1 small
zucchini
1 cup
cherry tomatoes
4
oil-packed sun-dried tomatoes
8
basil leaves
1/4 cup
pine nuts
1 serving
sea salt and pepper
3 tbsp
olive oil
3 tbsp
tahini
3 tbsp
lemon juice
2 tbsp
white wine vinegar
1
garlic clove
1/2 tsp
dijon mustard
1/2 tsp
maple syrup
1/2 tsp
sea salt
3 tbsp
water