Shungiku, tender leaves only, lightly tossed with salt,pepper, and extra-virgin olive oil
Burrata cheese,optional
Instructions
SHUNGIKUMISO PESTO SAUCE
Bring a pot of generously salted water to boiling. Remove thick stems about bottom 3 inches; and you will get about 3 ounces of leaves and tender stalks.
Add them in boiling pot; blanch them quickly for about 10 seconds or until wilted. Drain in colander; transfer to a bowl of ice water to chill. Drain well; squeeze them firmly to get rid of as much water as possible. Roughly chop.
Place shungiku, Parmigiano-Reggiano, a garlic clove, miso, and extra-virgin olive oil in container of electric blender. Cover and process until smooth and bright green color; stop blender and scrape the side as necessary. Season to taste with salt and black pepper.
PASTA
Bring another large pot of generously salted water to boiling.
Add the spaghetti to the boiling water; cook until al dente. Reserve some cooking liquid; drain the pasta into a bowl; add ¼ cup pesto and toss. Add one or two more tablespoons of pesto or splashes of the reserved pasta water if necessary. Serve with freshly ground black pepper and garnish with fresh shungiku leaves salad and burrata cheese if desired.