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Spaghetti with Broccoli-Miso Sauce and Toasted Walnuts
Frozen broccoli, simmered until tender and pureed until smooth with blanched garlic and miso—yes, miso—becomes a creamy, elegant sauce for al dente pasta. Parmesan (or pecorino) cheese and toasted walnuts bring additional umami to the dish, for rich, full, complex flavor, while fresh, bright lemon zest and juice brighten up the flavors. Frozen broccoli is sold as either florets or “cuts” (a mix of florets and stalks); either works in this recipe.
4 to 6
Servings
30 minutes
Ingredients
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Kosher salt and ground black pepper
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2
10-ounce bags frozen broccoli (see headnote)
Directions
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01In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt, the broccoli and garlic; return to a boil, then cook until the broccoli is fully tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli and garlic to a blender; keep the water at a boil. Remove 2 cups of the boiling water. Add 1 cup to the blender (reserve the remainder), along with the miso and 1 teaspoon pepper. Blend until smooth, about 1 minute, then, with the blender running, stream in the oil; set aside.
