Green Miso Pasta
- 1 pound orecchiette (or other short pasta of choice)
- 1 bunch lacinato kale
- 1/2 cup basil leaves
- 3 cloves garlic
- 3 tbsp CinSoy miso
- 1/4 cup good olive oil
- 1/2 lemon
- Black pepper and red pepper flakes to taste
- Bring a pot of water to boil. Salt generously.
- Drop in your kale for 10 seconds. Remove and shock in ice water. Drain.
- Cook pasta in the same water until al dente.
- Add the blanched kale, basil, garlic, miso, olive oil, juice of the lemon and spices to a food processor.
- Pulse until mostly broken down. You can puree fully or leave with some texture - whichever you prefer.
- Add in a splash of pasta water and pulse a few more times to combine.
- Drain pasta and return to the pot.
- Add sauce and stir the sauce in. Add a splash more of pasta water to make a more cohesive sauce.
- Top with parmesan if you like!