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.