Creamy Roasted Garlic Miso Pasta Nests

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Roasted Garlic Miso Pasta Nests:

• 1/2 lb. Colavita Spaghetti

• 2 tbsp. Colavita Roasted Garlic Paste

• 2 tbsp. sweet brown miso paste

• 1 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 tbsp. chives, chopped

• 1/2 cup lemon-garlic panko breadcrumbs

• Salt to taste

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Creamy Roasted Garlic Miso Pasta Nests:

1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

2. Heat the roasted garlic paste in a large sauté pan over medium-low heat and stir in the heavy cream.

3. Whisk in the miso paste until smooth. Add salt to taste.

4. Add the pasta to the pan along with 1/4 cup of pasta water and Parmigiano. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

5. Plate and top with lemon-garlic panko breadcrumbs, chives and more Parmigiano.