Miso Butter Pasta with Scallions and Micro Basil

Recipe by Eliza Ayres

Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.

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Ingredients

½ box bucatini or spaghetti

2 tablespoons butter

2 tablespoons white miso

½ cup finely grated parmesan

1 bunch scallions, thinly sliced

1 cup micro basil

Kosher salt

Method

Bring a large pot of water to a boil, generously salt the water and add your pasta. Cook until al dente, reserving half a cup of pasta water.

In a large saucepan over medium heat, combine butter, miso and reserved pasta water.

Whisk until the butter is melted and the miso is fully dissolved.

Add the scallions and let them soften in the sauce for a minute.

Using tongs, transfer the al dente pasta directly to the skillet. Add the parmesan and toss until the sauce thickens and clings to each strand.

Turn off the heat and fold in the micro basil.