Miso Parmesan Noodles
Amy Kumler
This comforting and umami-packed pasta dish has quickly become one of our staple dinners. Adapted from a New York Times recipe by Alexa Weibel.
Ingredients
- ½ lb. linguini
- 6 tbsp. unsalted butter
- 2 tbsp. white miso paste
- ⅔ cup pasta water, reserved from cooking the noodles or pasta (add a little more if it’s thick)
- 1 cup grated parmesan
- 1 cup (about 5 oz.) sugar snap peas, trimmed and sliced diagonally; or thawed frozen peas
- For topping: 1-2 packets Patagonia Provisions Lightly Salted Savory Seeds
Putting It All Together
- Bring a large pot of lightly salted water to a boil. Add linguini and cook until done the way you like, about 12 minutes for al dente. Scoop out ½ cup water and set aside. Drain pasta and return to pot over medium heat.
- While pasta cooks, melt the butter in a small pot over medium heat. Add miso paste and about ½ cup hot water. Whisk until smooth.
- Pour miso sauce over hot pasta, add parmesan, and toss with tongs until the parmesan turns into a creamy sauce and pasta is heated. Add some pasta-cooking water if you need to loosen it a little. Stir in peas and salt and pepper to taste.
- Scoop pasta into bowls and top with Savory Seeds.
