Miso Tahini Pasta

Miso Tahini Pasta
🔹2 tsp. of grated ginger ⠀
🔹⅓ cup low-sodium soy sauce ⠀
🔹¼ cup mirin ⠀
🔹¼ cup tahini ⠀
🔹¼ cup unseasoned rice vinegar ⠀
🔹1 Tbsp. white miso ⠀

🔹⅓ cup raw cashews ⠀
🔹1 lb. asparagus, trimmed, sliced on a diagonal ⠀
🔹3 scallions, thinly sliced ⠀
🔹2 Persian cucumbers, halved lengthwise ⠀
🔹mixed tender herbs, such as basil, mint, and/or cilantro ⠀
🔹@fibergourmet light linguine pasta (packed with fiber and protein!) ⠀

🔹Toast cashews in a 350° oven and set aside to cool. ⠀
🔹Blend all the miso-tahini ingredients until smooth and transfer to a large bowl. ⠀
🔹Cook asparagus in boiling water until bright green and set aside. ⠀
🔹Bring water to a boil and cook your pasta. ⠀
🔹Now, add the asparagus, pasta, scallions, cucumbers, and herbs to the large bowl. Season with salt and top with cashews. ⠀
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