Creamy Butter Miso Pesto Pasta

Directions

1. To make the pesto, in a blender bowl, pulse together basil, olive oil, garlic, walnuts and 3 tbsp parmesan. Season with salt and set aside.
2. Bring a large pot of water to a boil and season with salt. Now cook the pasta for 3 minutes less than what the package suggests for al dente. Strain noodles and reserve 1 ½ cup of pasta water.
3. In a large pot, add the reserved pasta water, miso and butter. Stir together and bring to a simmer. Add the pasta and cook on high for about 3 minutes, until sauce starts to thicken. Turn heat to low and add 1/3 cup of parmesan and pesto. Add lemon juice and adjust seasoning with salt and pepper.
4. Put linguini into a wide mouth bowl, garnish with more parmesan and enjoy!