- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 350 g (12 oz) dried spaghetti
- 1½ tbsp (30 ml) olive oil
- 3 banana shallots, finely chopped
- 250 g (9 oz) spring greens, shredded (or other seasonal greens)
- 100 g (3½ oz) unsalted butter
- 2 tbsp + 1 tsp red miso paste
Instructions
- Cook the pasta in a saucepan of boiling salted water for 10–12 minutes, then drain, reserving a cup of the cooking water.
- Meanwhile, heat the oil in a frying pan and fry the shallots for 5 minutes until soft but not coloured. Add the greens and a splash of the pasta water, cover and cook for 2–3 minutes.
- Melt the butter with the miso paste and blend with 150ml (⅔ cup) of the pasta water until smooth. Add to the drained pasta with the greens. Serve with lots of cracked black pepper.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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