Fettuccine and broccoli with miso pesto

[Guest guest]

I don't have MasterCook, but this looks like a good recipe for this list.

Beth

 

 

 

Fettuccine and broccoli with miso pesto

 

This nutty, flavorful dish makes a great quick supper. You can store the

miso pesto in the refrigerator for up to 5 days. When you're ready to eat,

just cook chopped broccoli along with the pasta and toss the ingredients

together.

 

Makes 4 servings

 

Miso pesto:

2 cloves garlic, peeled

2 cups tightly packed basil leaves, rinsed and spun dry

1/2 cup walnuts, toasted and cooled

2 tablespoons barley miso

1 teaspoon fennel seeds

1/4 cup olive oil

 

Pasta:

1 large bunch broccoli (about 1-1/2 pounds)

3/4 pound fettuccine

1/3 to 1/2 cub miso pesto

Shoyu and freshly ground black pepper to taste (optional)

Grated Parmesan cheese for garnish (optional)

 

1. Make the pesto: With the motor of the food processor running, pop the

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

cover, scrape down the sides of the work bowl, and add the basil, walnuts,

miso and fennel seeds. Pulse to create a course 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

sides of 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)

 

3. Make the pasta: Put a large pot of salted water over high heat and bring

to a boil. 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.

 

4. 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.

 

5. Transfer the noodles and broccoli to a bowl and rapidly toss with enough

pesto to coat the ingredients thoroughly--about 1/3 cup does the trick. Add

the shoyu and black pepper (if using). Serve hot or at room temperature,

garnishing with Parmesan.

 

From The New Soy Cookbook by Lorna Sass (Chronicle Books)