Miso Pesto Pasta
- Makes4-6 servings
- Cook Time35 minutes
This pesto is a merger of Italian basil pesto and a miso–sansho leaf sauce, called kinome ae, that we learned in Miyato, Japan. Essentially, umami-rich miso takes the place of cheese, supplying creaminess as well as body. Toasted walnuts add to the richness. Use either white or red miso, or a combination. The former is sweeter and milder, the latter bolder and more savory. We toss the pesto with pasta and especially like spaghetti, but short, sauce-catching shapes like gemelli and fusilli also are good. Or add it to a tomato salad, roasted or grilled eggplant or zucchini, simmered or steamed potatoes, or seared, sautéed or grilled white fish. The pesto can be made up to three days in advance; store it in an airtight container with plastic wrap pressed directly against the surface to protect against oxidation; bring to room temperature before use.
Don’t forget to reserve some of the cooking water before draining the pasta. Some of the starchy salt-seasoned liquid is added when the pesto and pasta are tossed. It thins the sauce so it clings to the noodles.
Step 1
In a large pot, boil 4 quarts water. Add the pasta and 2 tablespoons salt, then cook, stirring, until al dente. Reserve ½ cup of the cooking water, then drain and return the pasta to the pot.
Step 2
While the pasta cooks, in a food processor, combine the basil, scallions, walnuts, miso, vinegar, mirin, ¼ teaspoon salt and ¾ teaspoon white pepper. Process until mostly smooth, about 30 seconds. With the machine running, stream in the oil; process until almost completely smooth, about another 30 seconds.
Step 3
Add the pesto to the pasta in the pot. While stirring, add the reserved cooking water a couple tablespoons at a time until the pesto is evenly coated and clings to the noodles. Taste and season with salt and white pepper.
