Instructions

• Cook edamame according to package instructions. Drain and set aside.
• Cook spaghetti in well-salted water according to package instructions. Reserve cooked pasta water, then drain.
• Return pot to medium heat. Add butter, miso, black pepper, and reserved pasta water (2.7 fl oz / 80 ml). Whisk for 1 to 2 minutes until smooth and emulsified.
• Add spaghetti and grated cheese. Toss vigorously with tongs until cheese melts and sauce becomes silky. Add more pasta water to loosen, if needed.
• Divide between bowls and top with edamame and black sesame seeds. Serve immediately.