Recipe courtesy Chef Dustin Hilinski, Discovery Culinary Group LLC


Miso Orecchiette with Garlicky Asian Vegetables and Furikake
Pasta:
340 g (12 oz) Barilla® Orecchiette
As needed olive oil
Sauce:
480 ml (2 cups) heavy cream
180 ml (¾ cup) white miso paste
60 g (½ cup) grated Parmesan
Vegetables:
(80 ml) 1/3 cup olive oil
30 ml (2 Tbsp) minced garlic
2 L (2 qt) raw chopped lacinato kale
480 ml (2 cups) shelled edamame
720 ml (3 cups) shredded carrots
5 ml (1 tsp) red pepper flakes
As needed furikake