Miso pesto trofie pasta with spinach and pine nuts

Name: Miso pesto trofie pasta with spinach and pine nuts
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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Author : Ottolenghi

Miso pesto trofie pasta with spinach and pine nuts

Ingredients

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5-6 spring onions, ends trimmed (75 grams)300 grams trofie pasta30 grams unsalted butter100 grams Ottolenghi miso pesto80 grams parmesan cheese, finely grated, divided4 tbsp pine nuts, toasted, divided120 grams baby leaf spinachsalt and freshly ground black pepper

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Instructions

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Step 1

Place a large non stick frying pan on high heat. Add the spring onions and cook for about 3 minutes until charred on all sides. Leave to cool slightly and finely chop. Set aside.

Step 2

Bring a large pot of water to a boil and season generously with salt. Drop in the pasta and cook for about 10 minutes or until al dente. Drain, reserving 125ml of the pasta water. Place the pan on a low heat.

Step 3

Return the drained pasta to the pot and add the butter, pesto, 50g of the parmesan, 3 tablespoons of the pine nuts, spinach, spring onions, the reserved pasta water and a good grind of black pepper. Stir well until the spinach has wilted and the pasta looks creamy and silky.

Step 4

Divide into bowls and sprinkle with the reserved parmesan and pine nuts.