Best Spaghetti with Broccoli-Miso Sauce and Toasted Walnuts

Frozen broccoli, simmered until tender and pureed until smooth with blanched garlic and miso—yes, miso—becomes a creamy, elegant sauce for al dente pasta. Parmesan (or pecorino) cheese and toasted walnuts bring additional umami to the dish, for rich, full, complex flavor, while fresh, bright lemon zest and juice brighten up the flavors. Frozen broccoli is sold as either florets or “cuts” (a mix of florets and stalks); either works in this recipe.

KOSHER SALT AND GROUND BLACK PEPPER

2 10-OUNCE BAGS FROZEN BROCCOLI (SEE HEADNOTE)

3 MEDIUM GARLIC CLOVES, SMASHED AND PEELED

1 TABLESPOON WHITE MISO

¼ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE

1 POUND SPAGHETTI OR LINGUINE

2 OUNCES PARMESAN OR PECORINO ROMANO FINELY GRATED (1 CUP), PLUS MORE TO SERVE

1 TABLESPOON GRATED LEMON ZEST, PLUS 2 TABLESPOONS LEMON JUICE

½ CUP WALNUTS OR PINE NUTS, TOASTED

OPTIONAL GARNISH: RED PEPPER FLAKES

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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