Fettuccine and Broccoli
with Miso Pesto

Serves 4


Fettuccine and Broccoli When basil is in season, I often whip up a batch of Miso Pesto and keep it on hand in the refrigerator. For a quick supper, I never tire of this no-frills approach: cook chopped broccoli along with fettuccine, and coat the mixture with the nut-rich paste. The result is a harmonious symphony of color, flavor, and texture.


1 large bunch (about 1-1/2 pounds) broccoli
3/4 pound fettuccine
1/3 to 1/2 cup Miso Pesto
Shoyu and freshly ground black pepper, to taste (optional)
Grated parmesan cheese, for garnish (optional)


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.

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.

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 shoyn and black pepper (if using). Serve hot or at room temperature, garnished with a sprinkling of parmesan, if you wish.


The New Soy Cookbook
Tempting Recipes for
Tofu, Tempeh, Soybeans, and Soymilk

By Lorna Sass
Photography by Jonelle Weaver
Chronicle Books
Paperback, $17.95
120 pages, full color photographs throughout
ISBN: 0-8118-1682-6
Recipe Reprinted by permission.


The New Soy Cookbook



Cookbook Profile Archive


This page created April 1999

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home