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Fettuccine with Miso and Kale Pesto
Bold, salty-sweet white miso forms the backbone of this vegan earthy kale and basil-based pesto. For richness and body, we add walnuts, echoing miso’s umami punch (pine nuts are a good stand-in for those who aren’t fans of walnuts). A few splashes of starchy pasta water both thicken and smooth the vibrant pesto, which we pair with long, al dente noodles, providing plenty of surface area for the sauce to cling to.
4 to 6
Servings
30 minutes
Ingredients
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1
pound fettuccine OR spaghetti
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain and return the pasta to the pot.
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