Miso Pesto Trofie Pasta with Spinach & Pine Nuts

Why You’ll Love This Dish

Experience the delightful combination of creamy miso pesto and tender trofie pasta, enhanced by the freshness of spinach and the crunch of toasted pine nuts. This dish is not only quick to prepare but also offers a unique twist on classic pesto pasta, making it an excellent choice for vegetarians and food enthusiasts alike.

Ingredients

• 5 salad onions, ends trimmed (about 75g)
• 300g Waitrose Trofie Pasta
• 30g unsalted butter
• 100g Ottolenghi Miso Pesto
• 80g Parmigiano Reggiano, finely grated
• 4 tbsp pine nuts, toasted
• 120g baby leaf spinach

Instructions

1. Place a large nonstick frying pan over high heat. Add the salad onions and cook for about 3 minutes until charred on all sides. Remove from heat, let cool slightly, then finely chop and set aside.
2. Bring a large pot of salted water to a boil. Add the trofie pasta and cook for about 10 minutes or until al dente. Drain, reserving 125ml of the pasta water.
3. Return the drained pasta to the pot over low heat. Add the butter, miso pesto, 50g of the Parmigiano Reggiano, 3 tablespoons of the toasted pine nuts, spinach, chopped salad onions, reserved pasta water, and a good grinding of black pepper. Stir well until the spinach has wilted and the sauce is creamy.
4. Divide the pasta among serving bowls. Sprinkle with the remaining 30g of cheese and 1 tablespoon of pine nuts. Serve immediately.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with a glass of chilled white wine to complement the umami flavors.
• Add a squeeze of lemon juice for a fresh, zesty finish.

“Embrace the harmony of flavors where East meets West in this delightful pasta dish.”