In the bowl of a food processor, beat the tahini together, 6 tablespoons of olive oil, lemon juice, sea salt, cumin, garlic and enough water to make a thick and creamy pasta.
Heats the 2 tablespoons of olive oil in a large pan over medium heat and brown the broccoli peaks quickly. Add the carrots and mix. Add the courgettes and peppers. Lift the heat to the medium and carefully add the ouzo. Mix all together quickly and gently for about 4 minutes, until al dente. Season with salt as desired. Cover and set aside.
Cook the pasta according to the instructions of the package. Drain and reserve 1 cup of liquid cooking paste. Add a little to the Tahini mixture, elaborating until smooth. It continues to add a little more, if necessary, to create a creamy and smooth sauce.
In a large bowl, mix the pasta, the vegetables and the tahini sauce. Serve garnished with sesame seeds.
