Kenji Morimoto's miso pesto pasta salad · Rach Pilston
In our cooking, we're always thinking about how to layer flavour, conjure up umami and make sure everything is perfectly seasoned. Kenji Morimoto has cracked it and we're very pleased to be able to share this recipe for Miso pesto pasta salad with chilli crisp balsamic roasted tomatoes from his book 'Ferment'.
From Kenji - 'This quick weeknight meal is a feast of layered umami: not only from the miso in the pesto but also from the tomatoes, slow roasted in a sticky and sweet balsamic and chilli crisp dressing. Both elements can be made independently – the pesto is a super-quick vegan version – but the addition of the tomatoes elevates this dish. It’s also great at room temperature, so a perfect meal for picnics or to prepare for weekday work lunches. For additional freshness, throw in rocket, watercress or chopped kale (massaged with a bit of salt and extra virgin olive oil), or a few handfuls of sauerkraut, brine squeezed out.'
Recipe by Kenji Morimoto and images by Dan Jones.