1/4 Cup Whole, Raw Almonds
1 Clove Garlic
2.75 Ounces (About 2 Cups Packed) Fresh Basil
3 Scallions, Thinly Sliced and Divided
3 Tablespoons MiSOgood Sweet and Savory White Miso
2 Tablespoons Lemon Juice
1/2 Teaspoon Ground Ginger
1/4 Cup Olive Oil
1 Teaspoon Toasted Sesame Oil
1 Pound Cavatelli or Shell Pasta
1 Pint Cherry or Grape Tomatoes, Halved
1 English Cucumber, Quartered and Thinly Sliced
1 Cup Shelled Edamame
First, prepare the pesto. Place the almonds, garlic, basil, 2 scallions, miso, lemon juice, and ginger in your blender or food processor. Pulse to combine and begin breaking down the nuts and greens. Once coarsely mixed, turn the motor to medium-low speed and slowly stream in the oils. Let it run for 1 - 2 minutes longer after it's fully incorporated, to make sure it's smooth and homogenous.
The pesto can be made up to 48 hours in advance if stored in an airtight container in the fridge.
To complete the pasta salad, cook the pasta al dente according to the instructions on the package. Very thoroughly drain and rinse with cold water to immediately stop the cooking.
Meanwhile, combine the tomatoes, cucumber, and edamame in a large bowl. Add in the cooked, cooled pasta along with all the pesto. Toss thoroughly to combine. Top with the last remaining scallion and serve chilled or at room temperature.
Makes 8 - 10 Servings
