The sauce was amazing, however when I added the pasta it really watered down the flavor. I think if you added less stock and refrigerated the sauce it would make a great dip.
My whole family enjoyed this dish, and I will definitely make it again. It's a nice change of pace; I don't use Middle Eastern flavors very often, but they are so good! Quick and easy prep, too. I reduced the olive oil by half to cut the fat a bit and did not miss it. The only negative is the appearance on the plate: greenish tan sauce over tan pasta is not exactly a mouthwatering sight. My advice is focus on the delicious smell and don't forget the parsley!