Summer is most definitely upon us and English new potatoes are beautifully in season right now. Pairing them with pasta seems a peculiar choice but trust me it works and the flavours come together to produce a surprisingly light salad. This can be served as a main or works perfectly as part of a sharing meal. Miso is a very versatile ingredient with huge health benefits due to its fermentation process. This dressing uses white miso which is available in most supermarkets or local health food stores and is sweet and mild in flavour. Miso is also said to help seasonal allergies so is a great addition to your diet at this time of year if you are a sufferer.
This recipe was recently featured in a great local magazine, The West Hove Directory.
Ingredients (serves 4 as a side or 2 as a main)
- 300g new potatoes cut into thin strips.
- 200g pasta of your choice (gluten free if required). Penne works well aesthetically in this dish but any shape will be fine.
- 150g green beans, trimmed and cut into approx 1.5 inch lengths.
- 75g green olives, pitted and halved.
- Bunch of fresh parsley, roughly chopped.
For the dressing
- 1 tablespoons white miso paste
- 2 tablespoons sesame oil
- 1 tablespoon agave nectar
- Juice of a lemon
First make your dressing
- Whisk together the dressing ingredients in a bowl until fully combined.
- Bring a large pan of salted water to the boil. Add your potatoes and pasta. (if using a pasta that cooks quickly you may need to add this a few minutes after your potatoes have started cooking)
- Add green beans to the water a minute or two before the pasta and potatoes are cooked.
- Once cooked, drain your pasta and vegetables.
- Stir through the miso dressing until evenly coated and toss the green olives and parsley through the salad.
- Season with black pepper and enjoy.