"When I was thinking about this recipe, I thought of what would make the kind of ideal pasta salad. I really wanted kind of a bright sauce, a pasta salad that had a lot of texture. It's just made with spinach that gives it that kind of verdant green color, basil, white miso that gives it a kind of salty, umami flavor. You want to use lemon zest and lemon juice, which gives a lot of brightness to the sauce."
"This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. This is something that is delicious warm, but it keeps really well that you can chill and then kind of pack up in a quart container and take to the beach or have a picnic."
The salad uses a blend of spinach and basil to create a vivid green color, with arugula as an optional substitution for a peppery finish. White miso adds salty, savory umami, while lemon zest and lemon juice provide bright acidity. The sauce is light and brightly flavored, designed to balance textures in the pasta salad. The finished dish tastes good warm but also chills well for transport in a quart container, making it suitable for picnics or beach outings. The recipe emphasizes bold green color, layered flavors, and a satisfying mix of textures.
Read at www.nytimes.com
Unable to calculate read time
Collection
[
|
...
]