Acorn Pasta with Fir & Miso Pesto

Acorn pasta with fir and miso pesto is a delightful dish that offers a unique and savory flavor experience. The pasta itself has a nutty and slightly sweet taste that pairs perfectly with the earthy notes of the fir and miso pesto. The fir adds a subtle pine flavor, while the miso provides a savory and tangy taste that complements the sweetness of the acorn pasta. Together, they create a symphony of flavors that is both comforting and adventurous. This dish is perfect for those who enjoy experimenting with different taste combinations and want to try something new. Overall, acorn pasta with fir and miso pesto is a delicious and satisfying meal that is sure to please your taste buds.

Acorn Pasta with Miso Pesto

Ingredients

Acorn Pasta

• 3 Tbs. psyllium husk powder

• 2 ⅓  c. hot water

• 2 tsp. Maple extract, optional (helps enhance the acorn flavor)

• 1 c. tapioca starch/ powder 

• 1 1/4 c. acorn starch or fine flour

• 1 ½  c. buckwheat flour (plus extra, to dust) 

• Pinch sea salt

• 2 Tbs. olive oil 

Miso Greens Sauce

• 3 Tbs. Rice vinegar

• 2 cloves minced garlic 

• 1 tsp. Minced fresh ginger 

• 1 Tbs. finely-chopped soft fir needles (I recommend mild Douglas Fir.) 

• 2 tsp. Maple syrup 

• 4 Tbs. water

• 3 Tbs. mellow white miso 

• 2 c. chopped kale 

• 1 c. cilantro

• 1 c. parsley 

• 1 Tbs. sesame oil 

• ½ c. olive oil 

• Salt and pepper, to taste

• Sesame seeds, to top. 

Instructions

Acorn Pasta

1. Pour the hot water and maple extract into a heat safe bowl. Sprinkle the psyllium husk powder over the top and immediately whisk to form a smooth paste. Let sit for five minutes to hydrate. Put a large pot on to boil and salt it like the sea. 

2. In another bowl, whisk together the tapioca starch, acorn flour, buckwheat flour, and sea salt. Make a well in the center and add the psyllium husk mixture and the olive oil. Mix well until the dough comes together, adding a little more water or flour as needed to get a dough that is soft but not sticky. Knead until it comes together into a smooth ball. It should not be crumbly at all; if it is, it’s too dry.  

3. Divide the dough into 3 sections and roll into a ball. Keeping the other two covered, roll one out thinly, dusting with buckwheat flour to keep from sticking. Fold the dough over and run it through the pasta machine 5 or 6 times until it is strong and elastic. 

4. Hand-cut your pasta or use the pasta machine to cut it into strips. Repeat with the remaining two dough lumps. 

5. Add the pasta to the boling pot and boil until the noodles start to float and have an al-dante texture, which will just take a couple of minutes. Strain the noodles and immediately pour them into the bowl with pesto. Toss to cover the noodles evenly, then top with a sprinkling of toasted sesame seeds to serve. Optional: add a little parmesan or pecorino romano for flavor. 

Miso Greens Sauce

1. Add the rice vinegar to a high-powered blender but don’t turn it on yet. Add the fir needles, ginger, and minced garlic to mellow in the acid for a few minutes. 

2. Add the maple syrup and water and blend until the mixture is completely smooth. Pass through a sieve to remove any needle parts. 

3. Add the mixture back to the blender, along with the miso and sesame oil. Blend until smooth. 

4. Add the kale, cilantro, and parsley. Drizzle in the sesame oil and olive oil. Blend until you have a smooth puree with a little bit of texture. (Add more water and/or oil as needed until it blends well.) 

5. Taste and adjust the flavoring as needed, adding salt and pepper to flavor. Pour into a large bowl so the pasta can be mixed in right after being strained. 

6. Toast the sesame seeds over medium heat in a dry skillet until just browned and fragrant. Immediately pour on a plate to cool.