Penne with Umami Pesto

1. Boil Water

Fill a medium pot with water and bring to a boil over high heat. Add about 4 teaspoons of salt per 2 quarts of water. Once boiling, reduce the heat to low and cover to keep hot without reducing.

2. Cook Vegetables

Bring the water back to a rolling boil. Blanch the thawed peas for 30 seconds, then remove with a slotted spoon and immediately plunge into ice water to stop the cooking process. This helps preserve their bright green color and tender texture. Drain and set aside to dry.

3. Toast Nuts

In a dry skillet over medium heat, toast the pine nuts until they are fragrant and lightly browned. This should take about 3-5 minutes. Keep an eye on them to prevent burning. Remove from heat and let cool.

4. Make Pesto

In a food processor, combine the dry peas, miso paste, cooled pine nuts, parmesan and basil leaves. Pulse until you have a coarse paste. With the processor running, stream in the olive oil until you achieve a smooth pesto consistency. Season with salt and pepper to taste.

5. Cook Pasta

Return the pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water.

6. Sauce Pasta

In a large pan over medium heat, add about 1/4 cup of the reserved pasta water. Once the water is simmering and reduced by half, add the cooked penne. Turn off the heat and add the pesto. Stir vigorously to create an emulsion that coats the pasta evenly. If the sauce is too thick, add a splash more pasta water to achieve the desired consistency. You might not need all of the pesto, so add it accordingly.

7. Serve

Divide the pasta between two plates. Garnish with extra parmesan cheese and fresh basil leaves. Taste and adjust seasoning with salt, if necessary. Serve immediately and enjoy the rich, umami-packed flavors of your Penne with Umami Pesto.