Noodles + Walnut-miso sauce

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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

Serves 2  | Prep Time: 15 minutes | Cook Time: 20 minutes

A nice hearty noodle dish that can be transformed in many ways. Use any left over sauce to spoon over some roasted veg. Adapted from Heidi Swanson of


  • 1/2 cup walnuts, toasted
  • 1/4 cup extra virgin olive oil
  • 1 medium clove garlic, peeled
  • 2 tablespoons white miso paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 2 big pinches salt (optional), or to taste
  • 1/4 cup+ warm water
  • 8 ounces whole wheat spaghetti or linguini (or soba)
  • 1 small bunch of asparagus, blanched, steamed or grilled
  • Protein: some tofu or grilled meat or seafood
  • Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh  scallions, toasted walnuts, spicy chile paste, poached egg, kimchi

Chef Tips


Step 1 (for the sauce)

Bring a large pot of water to a boil.

In the meantime, to make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, lemon juice, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt a bit if you think the dressing needs it. Set aside.

Step 2

Salt the pasta water generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Alternately, you can cook the asparagus separately and use a spider to remove and set aside. Drain and toss the pasta with about 1/2 the walnut-miso dressing.

Step 3

Toss the pasta well, adding more dressing if you like. Arrange in two bowls or on a platter. I finished off this version topped with the asparagus, sliced green onions, leftove tofu, toasted walnuts, and a good-sized dollop chile paste.