| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | ***to post, Pasta, Vegetarian | 1 | servings |
INGREDIENTS
| 1 | bn | Broccoli; about 1-1/2 lb |
| 3/4 | lb | Fettucine |
| 1/3 | c | Miso Pesto; see recipe |
| Soy sauce | ||
| Fresh ground black pepper | ||
| Parmesan cheese; optional |
INSTRUCTIONS
1. Put a large pot of salted water over high heat and bring to a boil. Meanwhile, trim the broccoli into small florets, 1 to 1 1/2-inches across the top. Trim and peel the stalks; cut any thick stalks in half lengthwise. Cut the stalks into 1/4-inch thick slices. Rinse the broccoli and set aside. 2. Cook the fettuccine in the rapidly boiling water until 2 minutes short of al dente. (Check the package directions for timing.) Add the broccoli and press it down with the back of a large spoon to submerge it under the boiling water. Continue cooking at a rapid boil until the pasta is al dente. Pour the pasta and broccoli into a large colander, and bounce the colander up and down a few times to release excess water. 3. Transfer the noodles and broccoli to a bowl and rapidly toss with enough pesto to coat the ingredients thoroughly - about 1/3 cup usually does the trick. Add the soy sauce and black pepper. Serve hot or at room temperature, garnished with a sprinkling of Parmesan, if you wish. Serves 4. Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 7, 1999, converted by MM_Buster v2.0l.
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