Miso Pesto and Veggie Pasta

This is one of those wonderful dinners that is fun, healthy, and easy to make. You will love, love this miso pesto and this dish can be served warm or cold. I serve mine warm and then store the leftovers for lunch the next day. You can use any kind of pasta but I love einkorn pasta. It's actually the only one I use anymore. Einkorn is the most ancient what and is actually where all wheat came from. Check out this article to learn more about einkorn. Einkorn Sourdough Bread.

Ingredients

12 ounces pasta noodles I like Einkorn
2 cups cherry tomatoes
2 cups green beans fresh
2 cups mushrooms sliced
drizzle Olive oil
2 teaspoons Celtic Sea Salt
1 teaspoon pepper freshly ground

Walnut Miso Pesto

2 cloves garlic peeled
⅔ cup walnuts
¾ cup basil leaves fresh
¼ cup Olive oil
⅓ cup Parmesan Cheese
2 tablespoons Miso white perferably

Instructions

Vegetables

Preheat the oven to 425°F. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt. Roast for 30-40 minutes or until tender.
While the vegetables are roasting, cook pasta and make pesto.

Walnut Miso Pesto

In a food processor, process the garlic with a few pulses till finely minced. Add the nuts, basil, and oil. Pulse again several times.
Add the cheese and miso. Process until the pesto is well combined.

Pasta

Boil pasta according to package directions. Drain and toss pasta with a little oil.
Toss your noodles with the vegetables, mix the pesto into the pasta. Serve and enjoy!