Miso Pesto Pasta
Yield
5 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
or pesto pasta |
*
|
| ½ | cup |
pine nuts
or walnuts, toasted |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 4 | Cloves |
garlic
pressed |
*
|
| ½ | cup |
water
|
|
| 1 ½ | tablespoons |
miso paste
|
*
|
| 4 | cups |
basil
fresh, loosely packed, or 1/2 basil & 1/2 parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
or pesto pasta |
*
|
| 118 | ml |
pine nuts
or walnuts, toasted |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 4 | Cloves |
garlic
pressed |
*
|
| 118 | ml |
water
|
|
| 23 | ml |
miso paste
|
*
|
| 946 | ml |
basil
fresh, loosely packed, or 1/2 basil & 1/2 parsley |
*
|
Directions
Cook pasta according to directions until tender, and drain.
Toast nuts in a dry skillet until golden brown being careful not to burn.
Grind in a blender and set aside.
In blender, combine olive oil, garlic, miso and water; blend.
Chop the basil fine, add to blender and process. Add nuts and blend until creamy and smooth.
Pour pesto over hot pasta.
