Creamy Lemon Miso Bean Pasta
Ingredients
- 12 ounces uncooked spaghetti
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons white miso
- 2 teaspoons grated lemon zest, plus more for garnish
- 3 tablespoons fresh lemon juice
- 1 small garlic clove
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more for garnish
- 1/4 teaspoon crushed red pepper
- 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup), divided
- 3 tablespoons extra-virgin olive oil
- 1/4 cup toasted pine nuts
- 2 tablespoons finely chopped fresh chives
Directions
Bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente. Drain pasta, reserving 1 1/2 cups cooking water; set aside.
Place beans, miso, lemon zest and juice, garlic, salt, black pepper, red pepper, 2 ounces (1/2 cup) of the cheese, and 3/4 cup cooking water in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth and creamy, about 1 minute. Add olive oil and process until well blended, about 5 seconds.
Pour bean mixture into a large skillet. Cook over medium, stirring often, until warmed through and slightly thickened, about 2 minutes. Add drained spaghetti; cook, tossing constantly and adding remaining cooking water 1/4 cup at a time as needed, until sauce is glossy and coats spaghetti, 2 to 3 minutes. Season with salt to taste, as needed.
Divide pasta evenly between 4 shallow bowls. Sprinkle evenly with pine nuts, chives, and remaining 1 ounce (1/4 cup) cheese. Garnish with additional lemon zest and black pepper. Serve immediately.
Source: https://www.foodandwine.com/creamy-lemon-miso-bean-pasta-12029151