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Miso pesto trofie pasta with spinach and pine nuts

Main Vegetarian
Serves 4
Prep 15 min
Cook 20 min

The miso pesto gives this, otherwise classic, pasta dish a delicious umami depth and a hint of sweetness. Simple and quick to put together for a satisfying mid week meal! Feel free to use a different pasta shape, something fairly small like orecchiette, and cook according to the packet instructions.


5-6 spring onions, ends trimmed (75g)
300g trofie pasta
30g unsalted butter
100g Ottolenghi miso pesto
80g parmesan cheese, finely grated, divided
4 tbsp pine nuts, toasted, divided
120g baby leaf spinach
salt and freshly ground black pepper


  1. Place a large non stick frying pan on high heat. Add the spring onions and cook for about 3 minutes until charred on all sides. Leave to cool slightly and finely chop. Set aside.
  2. Bring a large pot of water to a boil and season generously with salt. Drop in the pasta and cook for about 10 minutes or until al dente. Drain, reserving 125ml of the pasta water. Place the pan on a low heat.
  3. Return the drained pasta to the pot and add the butter, pesto, 50g of the parmesan, 3 tablespoons of the pine nuts, spinach, spring onions, the reserved pasta water and a good grind of black pepper. Stir well until the spinach has wilted and the pasta looks creamy and silky.
  4. Divide into bowls and sprinkle with the reserved parmesan and pine nuts.