Miso pesto trofie pasta with spinach & pine nuts
Prep
15 mins
Cook
20 mins
Servings
5
Difficulty
Medium
This is one of my absolute favorite quick weeknight dinners because it comes together in just 35 minutes start to finish. The magic happens when you swap traditional basil pesto for miso, which adds this wonderful umami depth that makes the whole dish feel so much more sophisticated than it actually is. Spinach is packed with iron and nutrients, so you're getting something genuinely nourishing alongside all that delicious flavor. The beauty of this recipe is its simplicity: trofie pasta, creamy miso pesto, toasted pine nuts, and fresh spinach create something that tastes like you've spent hours in the kitchen when really you haven't. It's become my go to when I want to impress myself on a busy evening.
Ella x
Ingredients
- 5salad onion(salad onions, ends trimmed (about 75g))
- 300 gramstrofie pasta
- 30 gramsunsalted butter
- 100 gramsottolenghi miso pesto
- 80 gramsparmigiano reggiano(finely grated)
- 4 tbsppine nuts(toasted)
- 120 gramsbaby leaf spinach
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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