Miso pesto trofie pasta with spinach and pine nuts

dinner · ⏱ 35 min · 4 portions · 75.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/493/miso-pesto-trofie-pasta-with-spinach-and-pine-nuts/