cooking / mains

Green Linguine with Kale, Miso and Edamame

serves 2 · 35 minutes · 15 minutes hands on · medium

Ingredients

Greens & Herbs

  • Lacinato kale, stems removed (175 g)
  • Arugula (1 packed cup)
  • Fresh parsley, chopped (2-3 tbsp, reserve some for garnish)
  • Frozen shelled edamame (½ cup)

Aromatics & Savory Base

  • Shallot, thinly sliced (1 small)
  • Garlic (1 clove)
  • White miso (1 heaping tbsp)
  • Nutritional yeast (3 tbsp)
  • Egg yolk (1, plus 1 more for topping if desired)
  • Olive oil (1 tbsp for sauce, 1 tsp for shallot)
  • Lemon (juice of ½)
  • Salt and black pepper (to taste)

Pasta

  • Durum wheat bucatini or linguine (175-200 g)
  • Pasta water (reserve ¾ cup)

Optional Toppings

  • Parmesan cheese (for finishing)
  • Extra parsley (for garnish)
  • Lemon zest (for finishing)
  • Extra olive oil (for drizzling)

Equipment

  • Large pot (for pasta)
  • Large bowl with ice water (ice bath)
  • Small pan (for sautéing shallot)
  • Blender
  • Large pan (for finishing pasta)
  • Tongs
  • Measuring cups and spoons

Instructions

Step 1: Prep an ice bath

  1. Fill a large bowl with ice and cold water. Set aside.

Step 2: Blanch the kale

  1. Bring a large pot of salted water to a boil
  2. Add kale and blanch for 45-60 seconds
  3. Transfer immediately to the ice bath
  4. Do not squeeze completely dry - some moisture is good

Step 3: Cook the pasta

  1. Using the same water, cook bucatini/linguine:
    • Fresh pasta: 2-3 minutes
    • Dried pasta: 1-2 minutes longer than package directions (Denver altitude adjustment)
  2. Reserve ¾ cup pasta water before draining
  3. Drain pasta

Step 4: Cook the edamame

  1. Boil or microwave edamame for 3-4 minutes
  2. Drain and set aside

Step 5: Sauté the shallot

  1. In a small pan, heat 1 tsp olive oil over medium heat
  2. Sauté thinly sliced shallot for 3-4 minutes until soft and translucent
  3. Do not brown - keep heat gentle
  4. Remove from heat

Step 6: Blend the sauce

  1. Add to blender:
    • Blanched kale (175 g)
    • Cooked edamame (½ cup)
    • Arugula (1 packed cup)
    • Parsley (2-3 tbsp)
    • Sautéed shallot
    • Garlic (1 clove)
    • Lemon juice (from ½ lemon)
    • Egg yolk (1)
    • White miso (1 heaping tbsp)
    • Nutritional yeast (3 tbsp)
    • Olive oil (1 tbsp)
    • Salt and pepper to taste
  2. Blend until silky and bright green
  3. Adjust as needed:
    • Too thick → add pasta water
    • Too thin → add more nutritional yeast
    • Needs more umami → add ½ tsp extra miso
    • Needs brightness → add more lemon

Step 7: Warm the sauce gently

  1. Transfer blended sauce to a large pan over very low heat
  2. Warm slightly - do not cook the yolk
  3. Keep temperature gentle to preserve creamy texture

Step 8: Emulsify pasta + sauce

  1. Add cooked bucatini/linguine to the warm sauce
  2. Add reserved pasta water in small splashes
  3. Toss continuously for 1-2 minutes until sauce becomes glossy, creamy, and clings to noodles
  4. Keep heat on low throughout

Step 9: Plate + finish

  1. Serve in bowls and top with:
    • Optional raw egg yolk (in center)
    • Light sprinkle of parmesan
    • Extra chopped parsley
    • Drizzle of olive oil
    • Freshly cracked black pepper
    • Lemon zest

Notes

  • Flavor profile: Peppery from arugula, deeply savory from miso + shallot + nutritional yeast, silky from yolk and pasta water
  • High protein: Edamame adds plant protein while blending seamlessly into the sauce
  • Dairy-light: No dairy in the sauce itself, only optional parmesan topping
  • Pasta choice: Durum wheat bucatini tested successfully; linguine works equally well
  • Altitude adjustment: Denver altitude means pasta needs 1-2 minutes longer than package directions
  • Gentle heat is key: Keep heat low when warming sauce and emulsifying to prevent yolk from cooking
  • The magic is in the emulsion: Starchy pasta water + greens + yolk = creamy, glossy sauce
  • Don't over-drain kale: Some moisture helps the blending process
  • Shallot technique: Soft and translucent (not browned) keeps sweetness without bitterness
  • Make it your own: Adjust nutritional yeast, miso, and lemon to taste