1
Cook the pasta in a saucepan of boiling salted water for 10–12 minutes, then drain, reserving a cup of the cooking water.
2
Meanwhile, heat the oil in a frying pan and fry the shallots for 5 minutes until soft but not coloured. Add the greens and a splash of the pasta water, cover and cook for 2–3 minutes.
3
Melt the butter with the miso paste and blend with 150ml (2/3 cup) of the pasta water until smooth. Add to the drained pasta with the greens. Serve with lots of cracked black pepper.