Receta Fettuccine And Broccoli With Miso Pesto
by Global Cookbook

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Ingredientes

1/3 c. Miso Pesto see recipe soy sauce fresh grnd black pepper Parmesan cheese 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 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.
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.