Ingredients
- 100 grams walnuts
- 3 tablespoons Organic Miso White
- 3 tablespoons olive oil
- 2 tablespoons milk
- 1 tablespoon panko
- 3 grams garlic
- 250 grams dry tagliatelle
Nutrition Facts
Calories・537kcalCarbohydrates・54gProtein・15gFat・31gSaturated Fat・4gPolyunsaturated Fat・14gMonounsaturated Fat・11gTrans Fat・0.04gCholesterol・53mgSodium・511mgPotassium・309mgFiber・5gSugar・3gVitamin A・67IUVitamin C・1mgCalcium・69mgIron・2mg
Instructions
- Add 100 grams walnuts, 3 tablespoons Organic Miso White, 3 tablespoons olive oil, 2 tablespoons milk, 1 tablespoon panko, and 3 grams garlic to a food processor or a beaker for an immersion blender. Blend until smooth.
- Bring a large pot of generously salted water to a boil. Add 250 grams dry tagliatelle (or your pasta of choice) and cook according to the package directions.
- About 2 minutes before the pasta is done,add 1/2 cup of boiling liquid from the pasta to the walnut pesto and whisk until a smooth sauce forms.
- When the pasta is ready, drain it, reserving additional boiling liquid in a separate bowl.
- Add the pasta to the walnut sauce and toss until evenly coated. If the pasta begins to stick together, add more boiling liquid, a tablespoon at a time. The pasta should be coated in a glossy sauce that slips easily between the noodles.
- Serve immediately.
