Miso Pesto Trofie Pasta with Spinach and Pine Nuts - Ottolenghi
The miso pesto gives this, otherwise classic, pasta dish a delicious umami depth and a hint of sweetness. Simple and quick to put — a recipe from Gourmet & Lifestyle Brands.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmetbrands.com.au.
Ingredients
- 5-6 spring onions, ends trimmed (75g)
- 300g trofie pasta
- 30g unsalted butter
- 100g Ottolenghi miso pesto
- 80g parmesan cheese, finely grated, divided
- 4 tbsp pine nuts, toasted, divided
- 120g baby leaf spinach
- salt and freshly ground black pepper
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