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Miso pesto trofie pasta with spinach and pine nuts

Silky miso pesto coats trofie pasta with bright, charred spring onion.
Tender spinach and buttery parmesan swirl through every forkful.
Nutty pine crunch on top makes it comforting, savory, and addictive.

dinner ⏱ 35 min 520 kcal / portion 75.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Miso pesto trofie pasta with spinach and pine nuts
v4 · rb0e705f985 20260727Z1751 75 g spring onion 300 g trofie pasta 80 g parmesan cheese 4 tbsp pine nut salt to taste 🍳 place a large non stick frying pan on high heat 🍳 ⏱ 3 min cook spring onions until charred on all sides ⏳ leave to cool slightly and finely chop spring onions 🍳 bring a large pot of water to a boil and season generously with salt 🍳 ⏱ 10 min cook trofie pasta until al dente 🔪 drain and reserve pasta water 🍳 place the pan on a low heat 🍳 toast pine nuts in a dry pan for a short time 🌀 stir pasta with butter, pesto, parmesan, toasted pine nuts, spinach, spring onions, the reserved pasta water and a good grind of black pepper until creamy and silky 🍽 divide into bowls and sprinkle with the reserved parmesan and pine nuts Miso Pesto Trofie 🎉 30 g butter 100 g miso pesto 120 g baby leaf spinach black pepper to taste butter, miso pesto, baby leaf spinach, black pepper split pine nuts split pine nuts · 3 tbsp pine nut split pine nuts reserved · 1 tbsp pine nut split parmesan reserved · 50 g parmesan cheese split parmesan reserved · 30 g parmesan cheese
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Preparation steps

  1. place a large non stick frying pan on high heat
  2. cook spring onions for about 3 minutes until charred on all sides
  3. leave to cool slightly and finely chop spring onions
  4. bring a large pot of water to a boil and season generously with salt
  5. cook trofie pasta about 10 minutes until al dente
  6. drain and reserve pasta water
  7. place the pan on a low heat
  8. toast pine nuts in a dry pan for a short time
  9. stir pasta with butter, pesto, parmesan, toasted pine nuts, spinach, spring onions, the reserved pasta water and a good grind of black pepper until creamy and silky
  10. divide into bowls and sprinkle with the reserved parmesan and pine nuts

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