Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. radiatori pasta

• 2 bulbs of garlic

• 2 tbsp. extra virgin olive oil

• 2 tbsp. butter

• 2 tbsp. sweet brown miso paste

• 1 cup heavy cream

• Juice of 1/2 lemon, optional

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 tbsp. chives, chopped

• 1/4 cup crispy shallots

• Salt to taste

Directions:

1. Preheat oven to 375°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil or a small covered dish. Roast in the oven for 40-50 minutes. Remove to let cool.

2. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente.

3. Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently.

4. Stir in the miso paste and roasted garlic.

5. Add the heavy cream and let simmer over low heat.

6. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Toss over medium heat until combined.

7. Add the lemon juice (optional if you want to add a subtle lemon flavor) and grated Parmigiano. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with chives, crispy shallots and more Parmigiano.