Miso Butter Greens Pasta

Ingredients

• 180 g Spaghetti
• 2 tbsp White Miso
• 3 tbsp Unsalted Butter
• 3 pcs Garlic
• 120 g Baby Spinach
• 1 pcs Lemon
• 30 g Parmesan
• 1 tbsp Olive Oil
• 2.75 tsp Kosher Salt
• 0.75 tsp Black Pepper

Method

1. Bring a large pot of water to a boil over high heat, season generously with {kosher_salt}, then cook {spaghetti} until just shy of al dente. Reserve some pasta water before draining so the sauce can turn glossy and cling to the noodles.
2. Thinly slice {garlic} so it softens quickly and perfumes the fat without burning.
3. In a large skillet over medium-low heat, melt {unsalted_butter} with {olive_oil}, add {garlic} with a small pinch of {kosher_salt}, and cook until fragrant and just pale gold. Whisk in {white_miso} and a splash of reserved pasta water until smooth and lightly thickened, then add {black_pepper}.
4. Add {baby_spinach} to the skillet over medium heat, season lightly with {kosher_salt}, and toss until just wilted and bright green.
5. Add drained {spaghetti} to the skillet and toss over medium heat with more reserved pasta water until the sauce emulsifies and coats each strand. Fold in {parmesan}, then taste and adjust with {kosher_salt} and more {black_pepper} if needed.
6. Take the skillet off the heat, squeeze in {lemon}, and toss once more so the sauce stays glossy and bright. Serve immediately.