This recipe for spaghetti with broad bean, miso and hazelnut pesto is the latest in a monthly series of recipes I have created in partnership with Suma Wholefoods.
In each recipe, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.
In a blind tasting you would be amazed to find this delicious pasta dish is vegan.
Miso paste underpins the tasty and vibrant pesto sauce, imbuing it with the rich umami tone traditionally provided by Parmesan cheese.
spaghetti with broad bean, miso and hazelnut pesto
400 g spaghetti
120 g broad beans, shelled weight
30 g hazelnuts
60 g miso paste
1 clove garlic, finely chopped
20 g mint leaves, chopped
20 g fresh parsley, chopped
zest and juice of a lemon
100 ml extra virgin olive oil
½ tsp sea salt
1. Preheat the oven to 140°C (275°F, gas mark 1). Spread the hazelnuts on a shallow oven tray and roast in the oven for 8-10 minutes, or until the skins have darkened and the nuts are giving off a lovely aroma. Leave to cool for a few minutes then use a tea towel or some kitchen paper to rub off the skins.
2. While the hazelnuts are in the oven, bring a large pan of water to the boil. Carefully drop the podded broad beans into the water and bring back to the boil. Cook for 2 minutes then drain and instantly plunge into a bowl of ice-cold water to arrest the cooking process. Drain the cooled beans and slip off the skins from the beans.
3. Place the skinned broad beans, roast hazelnuts, miso, garlic, mint, parsley, lemon zest, lemon juice and sea salt in a food processor and blend, gradually adding the olive oil to create the pesto sauce.
4. Cook the spaghetti according to the packet instructions. When cooked, drain the spaghetti then tip back into the pan, but do not put the pan back on the heat. Add the pesto sauce to the pasta and stir to combine. Serve immediately.