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Fettuccine and Broccoli
with Miso Pesto

Serves 4

 

Fettuccine and Broccoli When basil is in season, I often whip up a batch of Miso Pesto and keep it on hand in the refrigerator. For a quick supper, I never tire of this no-frills approach: cook chopped broccoli along with fettuccine, and coat the mixture with the nut-rich paste. The result is a harmonious symphony of color, flavor, and texture.

 

1 large bunch (about 1-1/2 pounds) broccoli
3/4 pound fettuccine
1/3 to 1/2 cup Miso Pesto
Shoyu and freshly ground black pepper, to taste (optional)
Grated parmesan cheese, for garnish (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 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.

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 shoyn and black pepper (if using). Serve hot or at room temperature, garnished with a sprinkling of parmesan, if you wish.

 

The New Soy Cookbook
Tempting Recipes for
Tofu, Tempeh, Soybeans, and Soymilk

By Lorna Sass
Photography by Jonelle Weaver
Chronicle Books
Paperback, $17.95
120 pages, full color photographs throughout
ISBN: 0-8118-1682-6
Recipe Reprinted by permission.

 

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This page created April 1999


 


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