← All recipes

Fettuccine And Broccoli With Miso Pesto

Fettuccine And Broccoli With Miso Pesto comes together with Broccoli and Fettuccine. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 1 bunch
• 3/4 lb

Method (preview)

1. 1

   Meanwhile, trim the broccoli into small florets, 1 to 1 1/2-inches across the top.

2. 2

   Trim and peel the stalks; cut any thick stalks in half lengthwise.

3. 3

   Cut the stalks into 1/4-inch thick slices.

4. 4

   Rinse the broccoli and set aside.

5. 5

   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.

6. 6

   Continue cooking at a rapid boil until the pasta is al dente.

7. 7

   Pour the pasta and broccoli into a large colander, and bounce the colander up and down a few times to release excess water.

8. 8

   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.

9. 9

   Add the soy sauce and black pepper. Serve hot or at room temperature, garnished with a sprinkling of Parmesan, if you wish.

10. 10

    NOTES: There are a lot of Russian immigrants here in the Seattle area, and they have several stalls in the Pike Place Market.