Miso Pesto Penne Pasta with Spinach, Cashew Nuts and Bocconcini
Bold flavours of the Middle East and Mediterranean.
Ingredients:
- 77g spring onions, ends trimmed
- 500g penne pasta.
- 30g unsalted butter
- 100g Ottolenghi miso pesto
- 80g parmesan cheese, finely grated, divided
- 30g roasted and salted cashew nuts
- 120g baby leaf spinach
- salt and freshly ground black pepper
- Ayrshire Bocconcini
- Mozzarella Cheese 150 g
How To Make Miso Pesto Penne Pasta with Spinach, Cashew Nuts
and Bocconcini
- Heat a large non-stick frying pan over high heat.
- Add the spring onions and cook for about 3 minutes, then set aside to cool slightly before finely chopping.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente.
- Drain, reserving 125ml of the cooking water.
- Return the pot to low heat.
- Add the drained pasta along with the butter, pesto, 50g of Parmesan, cashew nuts, spinach, spring onions, reserved pasta water, and a generous grind of black pepper.
- Stir until the spinach wilts and the sauce becomes creamy and glossy.
- Serve in bowls, topped with the remaining Parmesan and Bocconcini mozzarella balls.