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Ingredientes
- 1 bn Broccoli, about 1-1/2 lb
- 3/4 lb Tagliatelle
- 1/3 c. Miso Pesto, see recipe
- Â Â Soy sauce
- Â Â Fresh grnd black pepper
- Â Â 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 Tagliatelle 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 719g | |
| Calories 1393 | |
| Calories from Fat 55 | 4% |
| Total Fat 6.51g | 8% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 644mg | 27% |
| Potassium 1950mg | 56% |
| Total Carbs 279.32g | 74% |
| Dietary Fiber 20.6g | 69% |
| Sugars 15.54g | 10% |
| Protein 55.38g | 89% |
