Creative Use of Leftovers

Lately I have taken to creating pasta dishes using up odds and ends from the fridge and pantry. I have liked the results! Tonight the pasta dish was inspired by green leftovers: spinach, asparagus, basil and green onions. The result was a creamy and delicious dish! I hope this recipe inspires you to make up your own dishes utilizing leftovers, the culinary way of 'recycling'.

Creamy and Green Pasta

* 1/4 c chopped onion
* 3-4 cloves garlic, chopped
* 1/2 c full fat coconut milk
* 1 Tbs miso paste
* Asparagus spears (I used 4, cut into 1 inch pieces)
* Fresh spinach (1/2 c chopped, fresh spinach)
* Fresh basil (1/2 c, chopped)
* Green onion, sliced (I used two)
* 1/2 can white kidney beans
* 4 oz dry brown rice pasta, cooked and set aside
* Zest of lemon, 1/4 to 1/2
* 1 oz grated cheese of choice (I used a firm sheep's milk cheese)

Saute onion in a small amount of oil until translucent. Add garlic and cook until aromatic. Add coconut milk. Once coconut milk begins to gently bubble add the miso paste and stir until well incorporated. Allow the sauce to come to a simmer, stirring frequently to prevent scorching. Add asparagus and cook until bright green. Add the basil, spinach and beans. Continue to cook until spinach is wilted. Stir in the pasta. Top with green onion, lemon zest, grated cheese, salt and pepper to taste. Serve immediately and enjoy!