# What You'll Need:
→ Pasta
01 - 10.5 oz ditalini pasta
02 - Salt, for pasta water
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, finely grated
06 - 2 tbsp white miso paste
07 - 1 tbsp soy sauce
08 - ¾ cup heavy cream
09 - ¼ cup reserved pasta water
→ Finish & Garnish
10 - 3 scallions, thinly sliced
11 - 2 tsp toasted sesame oil
12 - 2 tbsp toasted sesame seeds
13 - Freshly ground black pepper, to taste
14 - Optional: chili flakes, for heat
# Method:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package directions. Reserve ¼ cup of the pasta water, then drain the pasta.
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 in heavy cream, stirring continuously until the sauce is smooth and begins to thicken, about 2 to 3 minutes.
05 - Add reserved pasta water gradually to loosen the sauce as needed.
06 - Introduce cooked ditalini to the skillet, tossing until each piece is evenly coated 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. Sprinkle with thinly sliced scallions, toasted sesame seeds, and freshly ground black pepper. Add chili flakes to taste, if using.
