SPAGHETTI WITH MISO AND NORIIn the mood for a quirky pasta dish lickety-split. Try this super simple Asian-inspired recipe that combines bucatini noodles with our Gochujang EVOO, miso, edamame and the delicate sweet hint of Pomegranate Quince. 


400g bucatini pasta
2 tbsp extra virgin olive oil
tbsp Gochujang EVOO
2 tbsp white miso 
1 to 1-1/2 cups pasta water
1 cup fresh Parmesan
2 green onions, green part only, sliced horizontally
1 tsp freshly ground black pepper
1 cup edamame, heated for topping

Optional: Nori seaweed sheets for garnish, very thinly sliced and orange caviar

Bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions until just barely al dente. Drain reserving 1 to 1/1/2 cups pasta water. Set pasta aside. On medium heat, add olive oil(s), miso, pepper and 1 cup of pasta water to pot. Whisk until smooth and completely emulsified, about 1 minute or so.  Return pasta and cheese to pot and stir vigorously until sauce is creamy. Serve and top with edamame. Garnish with caviar and nori.