Kalamansi Butter Miso Pasta
As happens so often, I was looking for one thing and found another that inspired me to try something new. I am familiar with the Kalamansi fruit growing up in Miami,. I think we called it, “Guatamalas” but the pictures appear to be the same. It can be a challenge to find but worth it. The Filipino people make a sort of lemonade with Kalamansi juice and honey.
½ cup kalamansi juice
⅓ cup butter
2 tablespoons white miso paste
4 cloves garlic, chopped
8 oz sliced mushrooms
½ cup chopped chives
¼ cup Parmesan
½ cup pasta water
1 pound spaghetti noodles
- In a large saucepan, add the kalamansi juice, butter, and miso paste with the heat off. Whisk until the miso is nice and smooth and not lumpy. This will take awhile as both butter ann miso like being lumpy at room temp (you can cheat a bit by melting the butter in the microwave first ). Turn on the heat to medium and add the chopped garlic and mushrooms. Sauté until fragrant, ~ 5 minutes. Turn off the heat.
- Prepare the pasta noodles according to packet directions and drain the noodles, saving 1/2 cup of the pasta water.
- Bring large saucepan to medium again and add in the noodles. Using tongs, lightly toss the noodles to coat with the sauce.
- Add in the pasta water 1/4 cup at a time (you night not need all the water) until the sauce is creamy. Add more water if the sauce still seems too thick. Add in the chives and Parmesan to finish the dish.
Serve with some good bread and fresh kalamasi or kalamansi juice on the side.