# Ingredients:
→ 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 ginger, finely grated
06 - 2 tablespoons white miso paste
07 - 1 tablespoon soy sauce
08 - 7 fl oz 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 - Chili flakes, optional for heat
# Directions:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package instructions. Reserve ¼ cup pasta water and drain 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 miso paste and soy sauce into the skillet until fully combined.
04 - Pour in heavy cream, stirring continuously until the sauce is smooth and slightly thickened, about 2 to 3 minutes.
05 - Add reserved pasta water as needed to loosen the sauce to desired consistency.
06 - Add the cooked ditalini to the skillet and toss to evenly coat with the creamy miso sauce.
07 - Remove from heat, drizzle with toasted sesame oil and toss again. Serve immediately garnished with sliced scallions, toasted sesame seeds, black pepper, and chili flakes if desired.
