Ottolenghi's Miso Pesto Trofie Pasta
By Yotam Ottolenghi
Published on 02 February 2026
Yotam Ottolenghi adds a savoury, umami twist to a classic weeknight winner. The miso pesto brings a subtle sweetness that pairs perfectly with the charred salad onions and creamy parmesan sauce. It’s a quick, comforting bowlful that works just as well with orecchiette if you can't find trofie.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 5–6 salad onions, ends trimmed
- 300g trofie pasta
- 30g unsalted butter
- 100g Ottolenghi Miso Pesto
- 80g parmesan, finely grated
- 4 tbsp toasted pine nuts
- 120g baby leaf spinach
Method
Step 1
Place a large non-stick frying pan over a high heat. Add the salad onions and cook for about until charred on all sides. Leave to cool slightly, then finely chop and set aside.Step 2
Bring a large pan of water to the boil and season generously with salt. Add the pasta and cook for 10 mins, or until al dente. Drain, reserving 125ml of the pasta water. Return the pan to a low heat.Step 3
Tip the drained pasta back into the pan and add the butter, pesto, 50g parmesan, 3 tbsp pine nuts, spinach, charred salad onions and the reserved pasta water. Season with a good grind of black pepper. Stir well until the spinach has wilted and the pasta looks creamy and silky.Step 4
Divide among bowls and sprinkle with the remaining parmesan and pine nuts.