Miso pesto trofie pasta with spinach & pine nuts

Name: Miso pesto trofie pasta with spinach & pine nuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 5 salad onions, ends trimmed (about 75g); 300 g Waitrose Trofie Pasta; 30 g unsalted butter; 100 g Ottolenghi Miso Pesto; 80 g Parmigiano Reggiano, finely grated; 4 tbsp pine nuts, toasted; 120 g baby leaf spinach

Ottolenghi Miso Pesto gives this classic pasta dish a delicious umami depth and a hint of sweetness. Feel free to use a different pasta shape – something fairly small, such as orecchiette – and cook according to pack instructions.

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Serves5
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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5 salad onions, ends trimmed (about 75g)
300g Waitrose Trofie Pasta
30g unsalted butter
100g Ottolenghi Miso Pesto
80g Parmigiano Reggiano, finely grated
4 tbsp pine nuts, toasted
120g baby leaf spinach

Put a large, nonstick frying pan over a high heat. Add the salad onions and cook for about 3 minutes until charred on all sides. Leave to cool slightly and finely chop; set aside.
Bring a large pot of water to the 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. Return the pasta pot to a low heat.
Tip the drained pasta back into the pot and add the butter, pesto, 50g Parmigiano Reggiano, 3 tbsp pine nuts, the spinach, salad onions, reserved pasta water and a good grinding of black pepper. Stir well until the spinach has wilted and the pasta looks creamy and silky. Divide between bowls and sprinkle with the reserved 30g cheese and 1 tbsp pine nuts.

Typical values per serving when made using specific products in recipe