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Ingredientes
- 1 bn broccoli about 1-1/2 lb
- 3/4 lb fettuccine
- 1/3 c. Miso Pesto see recipe soy sauce fresh grnd black pepper Parmesan cheese optional
Direcciones
- 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 till 2 min short of al dente. (Check the package directions for timing.) Add in 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 till 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 sufficient pesto to coat the ingredients thoroughly - about 1/3 c. usually does the trick. Add in the soy sauce and black pepper. Serve warm or possibly at room temperature, garnished with a sprinkling of Parmesan, if you wish.
- Serves
- 4.
- NOTES : There are a lot of Russian immigrants here in the Seattle area, and they have several stalls in the Pike Place Market. This time of year the parsley roots are a popular items on their displays - all locally grown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 711g | |
| Calories 1388 | |
| Calories from Fat 54 | 4% |
| Total Fat 6.51g | 8% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 143mg | 6% |
| Potassium 1931mg | 55% |
| Total Carbs 278.65g | 74% |
| Dietary Fiber 20.5g | 68% |
| Sugars 15.39g | 10% |
| Protein 54.82g | 88% |
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