Tagliatelle And Broccoli With Miso Pesto Lorna Sass

Directions

1. 1. Put a large pot of salted water over high heat and bring to a boil.
2. Meanwhile, trim the broccoli into small florets, 1 to 1 1/2-inches across the top. Trim and peel the stalks; cut any thick stalks in half lengthwise.
3. Cut the stalks into 1/4-inch thick slices. Rinse the broccoli and set aside.
4. 2. Cook the Tagliatelle in the rapidly boiling water till 2 min short of al dente. (Check the package directions for timing.) Add in the broccoli and press it down with the back of a large spoon to submerge it under the boiling water. Continue cooking at a rapid boil till the pasta is al dente. Pour the pasta and broccoli into a large colander, and bounce the colander up and down a few times to release excess water.
5. 3. Transfer the noodles and broccoli to a bowl and rapidly toss with sufficient pesto to coat the ingredients thoroughly - about 1/3 c. usually does the trick. Add in the soy sauce and black pepper. Serve warm or possibly at room temperature, garnished with a sprinkling of Parmesan, if you wish.
6. Serves 4.