Miso Butter Pasta with Summer Vegetables and Shell Beans
Source: Eleana Hsu, Shared Cultures, adapted from Chef Katie Reicher, Greens Restaurant
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated at the Foodwise Classroom on July 8, 2023.ipe was demonstrated at the Foodwise Classroom on July 8, 2023.
Serves 4-6
INGREDIENTS
¼ pound fresh shelling beans, removed from pods (such as fresh cannellini or cranberry)
½ recipe of peperonata
2 sprigs fresh basil
4 tablespoon miso butter, prepared with Shared Cultures jalapeno miso or Espelette chili miso
8 ounces fresh pappardelle pasta or any dried pasta of your choice
2 ounces freshly grated Grana Padano or other salty aged cheese + more for garnishing
2 cups arugula
Aged balsamic vinegar or balsamic glaze
Finishing salt (optional)
PREPARATION
Prepare the fresh shell beans. Strip the shell beans from their pods. The weight of the beans without their pods should weigh about 4 oz. If you are using dried beans, be sure to soak them overnight.
Place the beans in a sauce pot and fill the pot with water to cover the beans by about 1 inch. Bring the beans to a boil over high heat, then reduce the heat to a simmer and cook until the beans are tender, about 20 minutes.
Once the beans are cooked, remove from the heat and add a generous pinch of salt and allow the beans to absorb the salt for another 5 minutes. Then drain the beans. Set aside.
To prepare the pasta, bring a pot of water to a boil.
Meanwhile, heat a large skillet over medium low heat. Add the peperonata and allow it to slowly heat through. Once the peperonata is sizzling in the pan, add the cooked shelling beans, fresh basil, and the miso butter. Stir to combine and allow the vegetables to cook in the miso butter for a minute or two.
At the same time, add fresh pasta to the pot of boiling water. Cook the pasta al dente, 1-2 min.
Spoon about ½ cup pasta water into the skillet with the peppers. Then drain the pasta and add to the skillet. Use tongs or a pasta spoon to toss the pasta to combine with the vegetable mixture.
Add the grated cheese and continue to stir until the pasta creates a lucious, creamy sauce.
To serve, place the pasta in a large bowl and top with the fresh arugula. Drizzle the pasta with aged balsamic and finish with some more grated cheese and some sea salt if desired.
Note: If using dry pasta, cook ahead of time and reserve the pasta water separately. This will ensure that the sauce comes together at the right moment. For a smoother consistency for the pasta sauce, pulse the prepared peperonata in a food processor a couple of times to break the peppers up a little more.
