Miso-Butter Linguine with Sweet Corn, Snap Peas + Summer Sausage
Prep time
Cook time
Total time
By: Emily Stoffel
Makes: 4 servings
Ingredients
½ lb dried linguine (or other fave pasta)
½ lb kielbasa sausage, diced
4 T unsalted butter
2 T white miso paste
½ cup (plus or minus) reserved pasta cooking water
½ lb snap peas, sliced on an angle
2 cobs sweet corn, cut from the cob, or equivalent frozen/thawed (about 1 heaping cup)
¼ cup (packed) flat-leaf parsley, finely chopped
1 small bunch mint leaves, finely chopped
1 small bunch basil leaves, finely chopped
freshly ground black pepper
Instructions
Bring a large pot of water to a boil over high heat. Salt generously and prepare pasta until just shy of al dente. Reserve about a cup of pasta cooking water. Drain pasta and set aside.
Meanwhile, add sausage to a large skillet and heat over med-high flame, stirring occasionally until just beginning to brown in places, 8-10 mins. Remove sausage and set aside, reserving drippings in pan. Reduce heat to low.
To the same pan (with drippings), add butter. When butter melts, add miso and whisk a little to combine (mixture will remain lumpy). Whisk in scant ½ cup pasta water until miso is fully incorporated, raising temperate slightly if needed.
Add sliced peas and corn to miso butter and cook until just warmed through, 2 mins. Add drained linguine and sausage and toss to combine, adding a little more pasta water a splash at a time if necessary to moisten pasta. Just before serving, toss with herbs to combine. Divide among bowls, serve with a showering of freshly ground black pepper and enjoy!
Notes
This recipe would be equally delicious made with bacon instead of the sausage -- or without meat at all for a veggie option. A tumble of halved cherry tomatoes, tossed in with the herbs at the end, would make a fine addition, too!
Recipe by the pig & quill at https://thepigandquill.com/endless-summer-noodle-bowls-miso-butter-linguine-with-sweet-corn-snap-peas-summer-sausage/