INGREDIENTS:
1/2 c. spinach leaves, washed and dried
1/2 c. fresh parsley
2 tbsp. unrefined bottled olive oil

2 cloves fresh garlic, minced
1 tbsp. light white miso
1/4 c. walnuts or pine nuts
1 tbsp. fresh basil
1 lb. natural jerusalem artichoke or thin spinach pasta, boiled until tender and
drained

DIRECTIONS:

In a blender or food processor, mix together the garlic, nuts, and olive oil. Add white miso and blend 30 seconds. Add basil spinach, parsley; blend briefly until “paste-like” consistency. Finally, just toss with hot pasta. NOTE: For a change of pace try buckwheat soba or rice noodles.