INGREDIENTS

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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