Walnut Miso Noodles*
Yield 2 Servings
A hearty, colorful noodle bowl recipe that's as pretty as it is delicious.
- Bring a large pot of water to a boil. Salt generously and cook the noodles per package directions, being careful not to overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil.
- To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
- Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.
*from “101 Cookbooks, a recipe journal”, www.101cookbooks.com