# Components:
→ Pasta
01 - 10.5 oz ditalini pasta
02 - Salt, as needed 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 - 3/4 cup heavy cream
09 - 1/4 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
# Method:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package directions. Reserve 1/4 cup of 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 aromatic.
03 - Stir in white miso paste and soy sauce, mixing thoroughly to combine flavors.
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 - Toss cooked ditalini in the skillet to coat evenly with the creamy miso sauce.
07 - Remove from heat. Drizzle toasted sesame oil over pasta and toss again. Serve immediately garnished with sliced scallions, toasted sesame seeds, and freshly ground black pepper. Add chili flakes if desired.
