Miso Watercress Pasta

Recipe by: Melissa Belanger, Simply Whisked

INGREDIENTS
  • 1 pound package spaghetti
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1/4 cup butter or margarine
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1/4 cup miso paste
  • 2 bunches watercress, large stems removed
  • 6 - 8 fresh basil leaves
DIRECTIONS
  1. Prepare pasta according to package directions for al dente in a large pot of boiling water.
  2. With 2 minutes remaining in the cooking time, add asparagus. Reserve 1/2 cup pasta water before draining.
  3. Drain when pasta has reached al dente.
  4. In a large skillet, melt butter and olive oil over medium-high heat. Add shallots and sauté, stirring frequently, until softened – about 5 minutes.
  5. Add miso and 1/4 cup pasta water, stirring until incorporated into sauce is smooth.
  6. Add watercress, pasta and asparagus to skillet and toss until coated. Add remaining pasta water as needed to thin sauce (optional).
  7. Stir in fresh basil before serving.
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