# Components:
→ Pasta
01 - 10.5 oz ditalini pasta
02 - Salt, for pasta water
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, finely grated
06 - 2 tablespoons white miso paste
07 - 1 tablespoon soy sauce
08 - 7 fl oz heavy cream
09 - ¼ cup reserved pasta water
→ Finish & Garnish
10 - 3 scallions, thinly sliced
11 - 2 teaspoons toasted sesame oil
12 - 2 tablespoons toasted sesame seeds
13 - Freshly ground black pepper, to taste
14 - Optional: chili flakes, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package instructions. Reserve ¼ cup pasta water, then drain.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and grated ginger, then sauté for 1 minute until fragrant.
03 - Stir in white miso paste and soy sauce until fully combined with the aromatics.
04 - Pour in heavy cream and stir continuously until the sauce is smooth and slightly thickened, about 2 to 3 minutes.
05 - Add reserved pasta water as needed to loosen the sauce to desired consistency.
06 - Add cooked ditalini to the skillet and toss thoroughly to coat with the creamy miso sauce.
07 - Remove from heat, drizzle toasted sesame oil over the pasta, and toss again to evenly distribute flavor.
08 - Plate immediately and garnish with sliced scallions, toasted sesame seeds, freshly ground black pepper, and optional chili flakes.
