Difficulty Level: Easy
Cook Time: 30 minutes
Serving Size: 2-4 servings

Ingredients:
Roasted Garlic Miso Pasta Nests:
1/2 lb. Colavita Spaghetti
2 tbsp. Colavita Roasted Garlic Paste
2 tbsp. sweet brown miso paste
1 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. chives, chopped
1/2 cup lemon-garlic panko breadcrumbs
Salt to taste
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Creamy Roasted Garlic Miso Pasta Nests:
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Heat the roasted garlic paste in a large sauté pan over medium-low heat and stir in the heavy cream.
Whisk in the miso paste until smooth. Add salt to taste.
Add the pasta to the pan along with 1/4 cup of pasta water and Parmigiano. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with lemon-garlic panko breadcrumbs, chives and more Parmigiano.