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.
More by Lorraine Fitzmaurice:
- Muffuletta Sandwich
- Red Cabbage, Apple: St Patrick's Day Alternative
- Layered Spinach And Ricotta Crepes With Sauté Mush