A robust, tomato flavored pesto that holds up well with all whole-wheat pastas. The miso in the pesto adds a salty, cheese-like flavor.  

• 16 ounces of whole-wheat penne
• ½ cup of pine nuts, toasted
• 2 tablespoons of fresh parsley or fresh basil, thinly cut into ribbons

Bring large pot of salted water to a boil. Cook penne al dente, according to package instructions. Reserve ½ cup of pasta water and set aside. Drain.  In a large serving bowl, mix the pasta with the pesto, using some of the pasta water to thin the pesto if necessary. Serve warm in bowls and top with pine nuts and chopped parsley or thin ribbons of fresh basil.

Miso & Sun-Dried Tomato Pesto  

• ½ cup almonds, roasted
• ¼ cup oil-packed sun-dried tomatoes, drained
• ½ cup fresh parsley
• ½ cup fresh basil leaves
• 1 clove garlic, peeled, halved
• ½ teaspoon red pepper flakes
• 1-2 tablespoons miso
• 2 tablespoons olive oil
• ½ cup water
• ½ teaspoon salt
• ¼ teaspoon pepper

In a food processor or blender, combine the almonds, drained tomatoes, basil and parsley, garlic, and red pepper flakes. Pulse until finely chopped. Add miso, olive oil and water and blend until slightly chunky. Add salt and pepper to taste. Place pesto in a large pasta bowl and set aside until pasta is prepared.