Snip the alaria into one inch strips directly into a small saucepan. Add enough water to cover. Simmer for 20-30 minutes until tender.
Drain and save the cooking water. Set alaria aside.
Combine in a blender: 1/2 cup tahini with lemon juice to taste, fresh herbs like thyme and basil and oregano, a clove or two of garlic, soak water from Alaria.
You may use any of your favorite vegetables. Blanch sliced vegetables in boiling water, looking for an intensification of color, immediately removing them to cold water and drain.
Bring the blanching water back to a boil and cook pasta according to package directions until al dente. Drain, saving one cup cooking water. Put the pasta back in the pot and stir in a tablespoon of olive oil.
Add the vegetables and Alaria to the pasta and stir in the sauce, combining gently. Add a few tablespoons of saved cooking water if desired.
Reheat the mixture briefly and serve garnished with parsley and fresh herbs.