Instructions: Combine lime juice, miso, broth, and oil in a cup and whip together with a fork; set aside.

Bring water to a boil in a pasta pot. Add a pinch of salt. Add the corn pasta and bring to a boil. Add the frozen peas and bring to a boil; simmer for about 6 minutes or until cooked but firm; do not overcook either. Drain and set aside.

Set a wok over medium-high heat; add the oil and tilt pan to coat bottom and sides. Add the butter, swirling to combine. Add the onion and a pinch of salt and pepper. Stir-fry for 3 minutes, until translucent. Add the garlic and bell pepper and continue stir-frying for about 2 minutes. Add the cumin, cayenne and cilantro; stir-fry for 20 to 30 seconds or until aromatic. Add the spinach. Stir fry 1 to 2 minutes longer. Add the drained pasta and beans and stir-fry for a minute or two more.

Reduce heat to medium low. Make a well in the center of the wok. Add the miso mixture; stirring to toss everything together; add water, if needed, a teaspoon at a time. The sauce should moisten the pasta without being soupy. Adjust salt, pepper and cayenne. Serve immediately garnished with seeds or cheese if using.

Start to Finish Time:
"0:20"

NOTES : A kind of hoppin john made with corn pasta with a southwestern twist of lime juice, cilantro and cumin. A quick meal to prepare after work with flavor to rival similar dishes at a restaurant.

Tested this recipe from Stir Crazy! Wow! wonderful stuff! I used spinach - frozen chopped leaf spinach!! this would be wild with fresh spinach.

ooops! I forgot to mention that I used a mild soybean paste (miso) - NOT the barley miso recommended by the recipe: Corn Twists with Greens and Black Eyed Peas

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