Broccoli Miso Walnut Pesto with Pasta

| 01/25/2014 | Reply

Quick and easy to make if you have a food processor or small blender. I used my stick blender and it worked just fine.

BroccoliVegan pasta with walnut and miso pesto sauce
1 large head of broccoli, florets only
dash of salt

16 oz. of dry pasta
dash of salt

Pesto Sauce

1/2 cup of chopped walnuts
2 garlic cloves, whole
1 Tbsp. fresh basil paste or small handful of fresh basil
1 Tbsp. fresh lemon juice
1 Tbsp. walnut or olive oil
1 Tbsp. miso paste (check local Asian grocer)
1 tsp. apple cider vinegar

Cooking Instructions

  • Bring a medium pot of salted water to boil. Chop off the broccoli florets and once the water is boiling, place them in the water. Allow them to boil for 3 minutes. Then, remove the florets with a slotted spoon and submerge in a large bowl of cold water to stop cooking process. Allow to rest in the water until ready for use.
  • Keep the broccoli water boiling and add another dash of salt. Add the dry pasta and cook according to package directions. Recipe works best if you use a pasta that is dense and sturdy, so it can stand up to being stirred with the pesto. Once the pasta is al dente, strain. Return 1/3 cup of the water to the bot. Set pasta aside.
  • In a food processor, combine all the pesto sauce ingredients and process until it’s reached a fine consistency. There will be a lot of scraping down the sides of the bowl.
  • Strain the broccoli from the cold water and add the florets to the food processor. Process until very smooth and creamy.
  • Add the pasta into the pot with reserved cooking water. Add pesto sauce and stir, mixing well down into the pot, making sure to combine the reserved cooking water at the bottom. You can add a pinch of salt here too and black pepper if desired.
  • Serve hot with crushed walnuts on top (optional)

Be sure to reserve 1/2 cup of the cooking water for the pesto sauce!

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Category: Entrees

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