Miso Corn Pasta

Featuring Shared Cultures Urfa Ancho Pepper Miso

Ingredients

• 8 oz pasta of choice (we used Flour + Water penne)
• EVOO
• 2-3 ears corn or 1 can of corn (drained)
• 2 cloves garlic, minced
• 2 tbsp butter
• 2-3 tbsp Shared Cultures Urfa Ancho Pepper Miso
• 1 tsp lemon juice
• ½ cup pasta water
• Salt and black pepper to taste
• ½ cup pecorino, grated
• Parsley, finely chopped for garnish

Method

1. Cook pasta until al dente. Reserve ½ cup of pasta water.
2. In a pan on medium heat, add EVOO. Add in garlic. Cook for about 1 minute.
3. Add in corn, miso, lemon juice, and pasta water. Mix together until everything is incorporated. 
4. Add in pasta and butter. Mix together until butter is melted.
5. Adjust taste with salt and pepper. 
6. Add in pecorino and stir.
7. Garnish with parsley. Enjoy!