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
120 pages, full color photographs throughout
Recipe Reprinted by permission.
This page created April 1999
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