Shiitake Pesto Pasta
3.5 Ounces Fresh Shiitake Mushrooms
1/2 Cup Fresh Basil Leaves, Packed
1/4 Cup Pine Nuts
1 Tablespoon Barley Miso Paste
2 - 3 Cloves Garlic
1/4 Cup Extra Virgin Olive Oil
1 Tablespoon Rice Vinegar
Salt and Pepper, to Taste
1 Pound Fettuccine, Linguine, or Spaghetti
2 Small Leeks, Cleaned, Trimmed, and Chopped
2 Cups Shelled Edamame
To make the pesto, simply toss all of the ingredients into your food processor or blender, and pulse until well-combined but not quite pureed. I like to leave mine a bit chunky to add some texture to the dish, but you're welcome to keep processing it until smooth, too.
For the rest of the dish, cook the pasta as directed until al dente, and drain thoroughly. Toss with the chopped leeks, edamame, and prepared pesto. Dig in!
Serves 6 - 8
©Hannah Kaminsky http://www.bittersweetblog.com