Brown Rice Spaghetti

Bring a large pot of water to a boil and salt it. Rinse and trim the green beans. Add the beans to the boiling water and cook until they’re bright green and tender, 2 or 3 minutes. Transfer the beans to a colander with tongs or a slotted spoon and rinse with cold water to stop the cooking process. Return the water to a boil.

Chop the walnuts and add them to a medium skillet over medium heat. Toast until they’rearomatic and a shade darker, 2 or 3 minutes. Add the pasta to the boiling water and stir occasionally. Start tasting it after 7 minutes; it should be tender but not mushy. When it’s done, reserve 1/2 cup of the cooking water and drain the pasta into a colander.

Trim and peel the ginger; chop enough to measure 2 tablespoons. Put the ginger in a medium bowl along with half the walnuts, the miso, soy sauce, and 4 tablespoons of the reserved cooking water and stir into a thick sauce. Add the beans and toss to coat.

Rinse the lemon and cut it into wedges. Transfer the pasta back into the pot and put it over medium heat. Add the green beans and sauce and cook, stirring until they’re combined, 4 to 6 minutes. Serve the pasta and beans garnished with the remaining walnuts; pass the lemon wedges on the side.