Basil Tahini Sauce In a high powered blender, combine the basil, tahini, olive oil, red wine vinegar, honey/maple syrup, black pepper, cayenne, and 1/4 cup water. Blend on high until you have a smooth, creamy sauce.Add up to 1/4 cup more water (blending again to incorporate) until you get the thickness you like. Add salt, to taste. Set aside. Pasta Salad + Putting It All Together! Heat a cast iron pan or medium pan over medium high heat. Once the pan is nice and hot, add the olive oil, the chopped chard, the balsamic, honey, and cayenne. Cook, covered, for 8-10 minutes or until the chard is totally soft and wilted. Add salt, to taste. Remove from heat.While the chard is cooking, boil the pasta according to package instructions with a pinch of salt. Drain and run cold water over the pasta, rinsing the pasta thoroughly (this helps remove extra starch and keeps the pasta from becoming excessively sticky).Add your pasta to a medium bowl and drizzle a tablespoon of olive oil over top, stirring the pasta once to spread the oil evenly throughout.Spoon out your cooked chard over the pasta (discard any leftover water or sauce left in the pan from the cooking process).Add the sliced peaches, toasted almonds, and cacao nibs and toss with the basil tahini sauce.Garnish with more basil, some wild wood sorrel or parslane, and serve warm or cold. Voila!