Lemon Miso Pasta

Place a large pot of salted water on to boil for the pasta. Place the cashews in a small bowl and add ½ cup hot tap water. Cut the eggplant into 1 inch cubes. Trim the asparagus and thinly slice. Thinly slice the scallion. Peel the garlic.

Add the pasta to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the penne into a colander.

Halve the lemon. Add the cashews and their soaking water to a blender. Also add the garlic, miso, and just 1 tbsp lemon juice. Blend on high until smooth. Season lemon miso sauce with salt and pepper.

Place a large skillet over medium heat with 1 tsp olive oil. Once hot, add the panko breadcrumbs and cook until golden brown. Remove from heat and stir in just 2 tsp smoked nori spice and a pinch of salt. Transfer nori breadcrumbs to a small bowl.

Wipe the large skillet clean and return to medium-high heat with 2 tbsp olive oil. Once hot, add the cubed eggplant and sprinkle with salt. Cook eggplant, tossing occasionally, until charred and softened, about 5 to 7 minutes. Add the sliced asparagus, cooked penne, lemon miso sauce, and just ¼ cup of the reserved pasta water. Cook until asparagus is crisp-tender, 1 to 2 minutes.

Add the sliced scallion, remaining lemon juice, as many red pepper flakes as you’d like, and a pinch of salt and pepper to the pasta. Toss, adding more reserved pasta water if your sauce is too thick. Divide lemon miso pasta between bowls and top with nori breadcrumbs. Sprinkle with remaining smoked nori spice. Dig in!