Fettuccine & Broccoli w/ Miso Pesto

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Fettuccine & Broccoli w/ Miso Pesto

Miso Pesto

 

* Exported from MasterCook Mac *

 

Fettuccine & Broccoli w/ Miso Pesto

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Sauces & Gravies

Vegan Vegetarian

Eat-LF Mailing List

 

Amount Measure Ingredient -- Preparation Method

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1 bunch broccoli -- about 1-1/2 lb

3/4 pound fettuccine

1/3 cup Miso Pesto -- see recipe

soy sauce

fresh ground black pepper

Parmesan cheese -- optional

 

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.

 

 

 

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* Exported from MasterCook Mac *

 

Miso Pesto

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Pasta Sauces & Gravies

Vegan Vegetarian

Eat-LF Mailing List

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cloves garlic -- peeled

2 cups basil leaves -- tightly packed

1/2 cup walnuts, toasted -- cooled

2 tablespoons barley miso

1 teaspoon fennel seed

1/4 cup olive oil

 

1. With the motor of the food processor running, pop the garlic

cloves through the feed tube. Process until finely chopped. Remove

the cover, scrape down the bowl, and add the basil, walnuts, miso,

and fennel seed. Pulse to create a coarse paste. With the motor

running, gradually pour the olive oil through the feed tube and

continue processing to create a smooth paste. Stop once or twice to

scrape down the bowl.

 

2. Set the pesto aside at room temperature if using within the hour.

Otherwise refrigerate for up to 5 days and bring to room temperature

shortly before needed. Stir well before each use.

 

Makes about 3/4 cup.

 

 

 

 

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NOTES : Try a dollop in minestrone or on broiled tomatoes.

 

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