Buckwheat Pasta with Spring Vegetables & Miso Scallion Butter
Rustichella d'Abruzzo's Buckwheat Tortiglioni—made with 100% GMO-free buckwheat—is robust and nutty with a pleasantly toothsome al dente bite. The pasta's hearty flavor is sublime in Japanese-inspired dishes (think soba). Here we pair it with crisp vibrant green vegetables and umami-rich miso scallion butter.
Cook's note: The miso scallion butter is addictive and versatile—use it to top grilled salmon, toss with roasted broccoli as it comes out of the oven or even melt it and drizzle over popcorn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 5 tablespoons unsalted butter, at room temperature
- 4 scallions (or green onions), roots trimmed and thinly sliced
- 1 1/2 tablespoons yellow miso paste
- 1/2 teaspoon toasted sesame oil
- One 8.8-ounce package Organic Gluten-Free Buckwheat Tortiglioni from Rustichella d'Abruzzo
- 1 1/2 cups asparagus, trimmed and cut into 1-inch pieces on the bias
- 3/4 cup romano or thin green beans, trimmed and cut into 1-inch pieces on the bias
- 1/2 cup fresh English peas, shelled (or frozen, thawed)
- Toasted sesame seeds, for garnishing
In a small skillet, melt one tablespoon of the butter over medium heat. Add the sliced scallions and sauté until tender, about 2–3 minutes. Transfer the sautéed scallions to the food processor. Add the remaining 4 tablespoons of softened butter, miso paste and toasted sesame oil to the food processor and pulse until the ingredients are combined and the green onions are finely chopped, about 10–15 times. Transfer the finished miso scallion butter to a small bowl and set aside.
Bring a large pot of salted water to a boil. Add the buckwheat pasta and cook for 4 minutes. Add the sliced asparagus and romano beans and continue to cook for another 2 minutes. Add the English peas and cook for another 30 seconds to a minute until the pasta is al dente and the vegetables are just tender. Drain, reserving about a 1/2 cup of the pasta cooking water.
Return the drained pasta and vegetables to the pot you cooked them in and add the reserved miso scallion butter along with a 1/4 cup of the pasta cooking water and toss to coat (if the sauce is too thick, thin with additional pasta cooking liquid). Transfer the finished pasta to a shallow serving bowl, or divide between individual bowls, and garnish with a sprinkling of toasted sesame seeds.