# Ingredient list:
→ Pasta
01 - 10.5 oz ditalini pasta
02 - Salt, for pasta water
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, finely grated
06 - 2 tablespoons white miso paste
07 - 1 tablespoon soy sauce
08 - ¾ cup heavy cream
09 - ¼ cup reserved pasta water
→ Finish & Garnish
10 - 3 scallions, thinly sliced
11 - 2 teaspoons toasted sesame oil
12 - 2 tablespoons toasted sesame seeds
13 - Freshly ground black pepper, to taste
14 - Optional: chili flakes, for heat
# Cooking steps:
01 - Bring a large pot of salted water to a boil and cook ditalini until al dente according to package instructions. Reserve ¼ cup of the pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
03 - Stir in white miso paste and soy sauce, blending thoroughly with the aromatics.
04 - Pour heavy cream into the skillet, stirring continuously until the sauce is smooth and slightly thickened, about 2 to 3 minutes.
05 - Add reserved pasta water incrementally to loosen the sauce as needed for proper coating.
06 - Add cooked ditalini to the skillet and toss thoroughly to coat evenly with the creamy miso sauce.
07 - Remove skillet from heat, drizzle toasted sesame oil over the pasta, and toss gently to incorporate.
08 - Plate immediately, garnishing with sliced scallions, toasted sesame seeds, and freshly ground black pepper. Optionally, sprinkle chili flakes for added heat.
