Charred Lemon and Zucchini Pasta

Instructions

1. Place zucchini and lemons, cut sides down, on grill rack. Grill, covered, over medium heat 8 minutes or until zucchini is tender and charred in places and cut sides of lemons are charred, turning zucchini once. (Alternatively, char the zucchini and lemons in a broiler. See tip, recipe intro.) Let cool. Slice zucchini and squeeze juice from two of the lemon halves.
2. Prepare pasta according to package directions. Drain, reserving 1½ cups cooking water. Return pasta to pot.
3. Meanwhile, in a large skillet cook beans and garlic over medium until garlic is fragrant, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking.
4. For sauce, in a blender or food processor combine ½ cup of the bean mixture, 1 cup of the pasta water, ¼ cup of the charred-lemon juice, the tahini, salt, and pepper. Cover and blend until very smooth, adding more pasta water as needed to achieve desired consistency.
5. Add sauce, zucchini, remaining bean mixture, and spinach to pasta in pot. Cook and stir over medium until spinach is wilted, adding more pasta water as needed to achieve desired consistency. Stir in dill. Serve with remaining lemon halves and top with additional fresh dill.