Miso Pesto 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.

   Start 5-minute timer
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.