Walnut Miso Noodles

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8 ounces whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick) and roasted or other veggies
Extra firm tofu

2/3 cup walnuts, toasted

2 tablespoons extra virgin olive oil
2 medium cloves garlic, peeled
4 tablespoons mellow white miso paste
4 tablespoons white wine vinegar
2 teaspoon honey
1/2 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts

To cook the tofu:
Cut the tofu into 1/2 inch slices. Heat 1 tablespoon of vegetable oil in a frying pan or wok. Pan-fry the tofu on both sides until golden and puffy. Transfer to paper towels. Once cool, dice into cubes.

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well with the vegetables.

Serves 2 - 3.


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