Miso-Spinach Pesto with Pasta & Lemony Breadcrumbs

Abby Allen-Leach

This umami-packed spin on pesto would be great for more than just pasta. It would be great with roasted or grilled vegetables or even on a sandwich.

5 from 1 vote

Prep Time 2

Cook Time 5

Course Condiment, Main Dish

Cuisine American, Italian

Servings 4 people

Calories 516 kcal

1 High Speed Blender Like a Vitamix. Food processor will work too, but the pesto will not be as creamy
Stand Mixer with Pasta Attachments This is if you plan to make the homemade pasta (optional)

4 cups baby spinach
1/2 cup olive oil
1/2 cup cashews Raw and unsalted. Soaked for 2 hours with boiling water
1/2 cup basil
1/2 cup cilantro You could sub this out for another 1/2 cup of basil and vice versa
2 tbsp mellow white miso
2 garlic cloves Peeled
1 lemon Juice only
2 tsp salt Plus more to taste

1/2 cup sourdough breadcrumbs Grated with a course paddle microplane. You can also use store bought panko in place of this
1 lemon Zest only
1 tsp olive oil
1/2 tsp salt

Pour enough boiling water over cashews to cover. Let sit for two hours to soften.
After cashews soak, add all pesto ingredients to a high powered blender. Blend on high until pesto is creamy and well combined. Season with more salt to taste. Set pesto aside until ready to use.

Add all purpose or 00 flour to the bowl of a stand mixer with eggs, olive oil and salt.
Using your hands or a fork, combine until a shaggy dough begins to form.
Knead with a dough hook for about ten minutes, or until dough is smooth and elastic. Let rest in a covered bowl for one hour.
Add pasta sheet attachment to mixer and dust a clean counter with semolina flour. Divide dough into four equal sections.
One section at a time, flatten dough into a small disc and pass through lowest setting of a pasta sheet maker. Fold dough in half like a brochure and run it through the same setting two more times.
Turn knob to the next setting and run pasta sheet through. Repeat this process on each setting until dough is nearly paper thin. Cut the dough sheet in half to make it more manageable.
Place dough sheets on prepared surface with semolina. Repeat steps with remaining three dough sections. By the end, you should have eight sheets.
Add pasta attachment of choice to your mixer and run each sheet through to make your noodles - I opted for spaghetti.
Place pasta noodles on a drying rack until you’re ready to cook and assemble your pasta.

Line a baking sheet with parchment paper. Combine breadcrumbs, lemon zest, olive oil and salt, spread onto baking sheet in an even layer and bake at 375F for 6-8 minutes, or until breadcrumbs are golden and crisp.

Bring a pot of salted boiling water to a boil, add pasta and cook for 2-3 minutes. Reserve 1/2 cup of the pasta water and strain the noodles. Add noodles back to the pot with pesto and a tablespoon or two of pasta water. Stir to combine, adding more pasta water as needed to thin out. Plate pasta, top with lemony breadcrumbs and serve.

Keyword Miso-Spinach Pesto