Springy ramen noodles and a vegetable-packed miso pesto have us itching for pasta night. (via healthy_ish)
noodles will work just fine. Once cooked, I tossed these noodles with the pesto in a bowl off heat, to keep the pesto from discoloring or cooking.
It gets warmed through by the residual heat of the noodles, and that’s better for the miso, too. Add in a nob of butter for that velvety texture, toss until coated, and top with fresh sesame seeds. It's really fast and really green—and really delicious.
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