Imagine a culinary journey where traditional Italian pasta meets Japanese umami, creating a mind-blowing dish that's both sophisticated and incredibly easy to prepare. This Miso Parsley Pesto Pasta with Smoked Salmon and Summer Squash is not just a meal—it's a gourmet experience that transforms simple ingredients into a restaurant-worthy masterpiece in just 30 minutes. Get ready to impress your dinner guests or treat yourself to a luxurious yet effortless dinner that combines vibrant green pesto, smoky salmon, and tender summer squash in every delectable bite!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 8 ounces pasta of choice
- 1 cup fresh parsley
- 2 tablespoons miso paste
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 cup summer squash, sliced
- 4 ounces smoked salmon, flaked
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining.
- While pasta is cooking, prepare the miso parsley pesto. In a food processor, combine fresh parsley, miso paste, olive oil, and lemon juice. Pulse until a smooth, vibrant green sauce forms, scraping down the sides as needed.
- In a large skillet, sauté sliced summer squash over medium-high heat with a drizzle of olive oil. Cook for 3-4 minutes until squash is tender but still crisp, seasoning lightly with salt and pepper.
- Drain the pasta and return it to the pot. Add the miso parsley pesto and gently toss to coat, using reserved pasta water to help create a smooth, clingy sauce if needed.
- Fold in the sautéed summer squash and gently break the smoked salmon into flakes, distributing evenly throughout the pasta.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately in warm bowls, garnishing with extra parsley if preferred.
Tips
- Use high-quality miso paste for the most authentic and rich umami flavor—white or yellow miso works best for this recipe.
- Reserve pasta water before draining; its starchy goodness helps create a silky, clingy sauce that perfectly coats your pasta.
- Don't overcook the summer squash—aim for a crisp-tender texture to maintain its fresh flavor and slight crunch.
- Choose a pasta shape with lots of ridges or curves to help the pesto sauce cling better, like fusilli or rotini.
- For an extra flavor boost, lightly toast your smoked salmon in a dry pan for 30 seconds before adding it to the pasta.
- If you want a lighter version, you can substitute the smoked salmon with grilled chicken or tofu for a vegetarian option.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 20g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 25mg
