3½ oz /3 packed cups baby spinach, blanched 1 minute,cooled and drained well
1½ oz/2 packed cups basil leaves plus extra for serving.
• Sauce and Seasoning:
½ cup extra-virgin olive oil
2 tbsp white miso paste
1 crushed garlic clove
1 whole lemon (zested and juiced)
4 oz thinly sliced Parmesan or firm salty cheese, and salt and black pepper.
Preparation
1. Cook Pasta and Peas: Boil the short pasta in salted water until al dente, tossing in the sugar snap and frozen peas during the final 20 to 30 seconds. Drain and rinse lightly with cold water.
2. Blend Sauce: Blend the spinach, basil, olive oil, miso, garlic, and lemon zest and juice until smooth, then season with salt and pepper.
3. Assemble: Toss the pasta and peas in the green purée until coated, and gently fold in the sliced Parmesan and extra basil before serving.
main ingredients: type of recipe:saladtype of dish:main cuisine:Italyseason and occasion: Fall Type of meal: lunch
