# What You Need:
→ Pasta
01 - 10.5 oz ditalini pasta
02 - Salt, for pasta water
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tablespoon finely grated ginger
06 - 2 tablespoons white miso paste
07 - 1 tablespoon soy sauce
08 - ¾ cup heavy cream
09 - ¼ cup reserved pasta water
→ Finish & Garnish
10 - 3 scallions, thinly sliced
11 - 2 teaspoons toasted sesame oil
12 - 2 tablespoons toasted sesame seeds
13 - Freshly ground black pepper, to taste
14 - Optional: chili flakes, for heat
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente according to package directions. Reserve ¼ cup of pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
03 - Stir in white miso paste and soy sauce until thoroughly combined with the aromatics.
04 - Pour in heavy cream, stirring continuously until the sauce thickens slightly, about 2 to 3 minutes.
05 - Add reserved pasta water gradually to loosen the sauce to desired consistency.
06 - Add the drained ditalini to the skillet and toss well to coat evenly in the creamy miso sauce.
07 - Remove from heat, drizzle toasted sesame oil over the pasta, and toss again to combine.
08 - Plate immediately, garnishing with sliced scallions, toasted sesame seeds, and freshly ground black pepper. Add chili flakes if desired.
