Miso Pesto Pasta

Ingredients

• 12 oz spaghetti or other pasta (Short, sauce-catching shapes such as gemelli or fusilli also work.)
• kosher salt (For seasoning the pasta water; use enough to make the water well salted.)
• 0.5 cup walnuts (Toasted and cooled.)
• 2 cups fresh basil leaves (Loosely packed.)
• 0.25 cup white or red miso (Use white miso for a sweeter, milder pesto, red miso for a bolder and more savory version, or combine them.)
• 2 cloves garlic (Peeled.)
• 0.5 cup extra-virgin olive oil (Plus more if needed to reach a smooth, spoonable consistency.)
• 2 tbsp lemon juice (Estimated balancing ingredient for the pesto; adjust to taste.)
• 1 cup reserved pasta cooking water (Reserve before draining; add only as much as needed to loosen the pesto so it clings to the pasta.)

Steps

1. 1

   Bring a large pot of water to a boil. Salt the water generously, then cook the pasta according to the package directions until al dente, stirring occasionally so the noodles do not stick.

2. 2

   While the water heats, toast the walnuts in a dry skillet over medium heat for about 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Transfer them to a plate and let them cool slightly.

3. 3

   In a food processor or blender, combine the toasted walnuts, basil, miso, garlic, olive oil, and lemon juice. Process until the mixture forms a mostly smooth pesto, scraping down the sides as needed. The pesto should be creamy and spoonable, not dry.

4. 4

   Before draining the pasta, reserve about 1 cup of the salted cooking water. Drain the pasta well.

5. 5

   Return the hot pasta to the pot or place it in a large serving bowl. Add the pesto and toss thoroughly to coat every strand or piece.

6. 6

   Add the reserved pasta water a few tablespoons at a time, tossing after each addition, until the pesto is loosened into a glossy sauce that clings to the noodles. Taste and adjust the seasoning if needed, then serve immediately.

Notes

The pesto can be made up to 3 days ahead. Store it in an airtight container with plastic wrap pressed directly against the surface to protect it from oxidation, and bring it to room temperature before using. The pesto also works with tomato salad, roasted or grilled eggplant or zucchini, simmered or steamed potatoes, or seared, sautéed, or grilled white fish. The source excerpt did not expose the author’s ingredient list or detailed method, so some ingredients and quantities are estimates.

Nutrition per serving

• main
• pasta
• vegetarian
• Japanese-inspired
• Italian-inspired
• quick meal
• make-ahead
• saucy