A healthy pasta dish, enhanced with a delicious miso pesto.


  • 6 nests of fettuccine pasta
  • 1 large bunch of broccoli
  • 1 large handful of french beans
  • miso pesto
  • parmesan cheese (optional)
  • for the miso pesto:
  • 55 g basil leaves
  • 2 tblsp mugi miso (barley miso)
  • 55 g toasted walnuts
  • 1 tsp toasted fennel seeds (finely ground using a mortar and pestle)
  • 375 ml extra virgin olive oil.


  • Bring a large pot of salted water to a boil.
  • Wash the broccoli and divide into bite size pieces leaving stalk on the floret.
  • Lightly peel the softer part of the stalk and slice into julienne pieces.
  • Place in a pot. Wash, top and tail the French beans and place in the pot with the broccoli.
  • Add a pinch of salt and ½ inch of water.
  • Place a lid on top, bring to a boil, lower heat and simmer for 6/8 minutes until cooked al dente. Remove the lid and set aside.
  • Cook the fettuccine in the boiling salted water until cooked al dente.
  • Drain in a colander and place back in the pot.
  • Add the cooked vegetables.
  • Toss with several spoons of miso pesto until the pasta and vegetables are coated thoroughly.
  • Check the seasoning and serve.
  • Sprinkle with parmesan if you wish.
  • For the Miso Pesto:
  • This is a delicious pesto. It has a great shelf life, as the miso acts as a preservative. It is vegan but will be enjoyed by everyone. Drizzle over salads, bruschetta, spread on tofu and bake in the oven. Use like any other pesto.
  • Place the basil, miso, walnuts, and ground fennel seeds in a food processor.
  • Pulse into a coarse paste.
  • With the motor running, pour the olive oil slowly into the feed tube of the food processor to make a smooth paste.

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