Pasta with Broccoli-Pine Nut Pesto
A lovely pasta dish, i love to serve this with lentil soup and a fresh salad for a satisfying dinner.
1-2 pounds broccoli, small florets, stems peeled and diced
1 pound whole wheat udon noodles (or fettucine)
1/2 cup pine nuts
1/4 cup walnut pieces
3-4 tablespoons extra virgin olive oil
2 teaspoons umeboshi or red wine vinegar
1 teaspoon brown rice syrup
1 tablespoon white miso
1 red bell pepper, roasted over an open flame, peeled, seeded and diced
Bring a large pot of water to a boil and cook broccoli florets and stems until bright green and tender, about 5 minutes. Drain well and set aside. In the same water, cook pasta al dente, 8-10 minutes. Drain well and rinse--Japanese noodles are coated with salt and require rinsing for the best flavor.
While the noodles cook, lightly pan toast pine nuts and walnuts--just until fragrant. Place nuts in a food processor with oil, vinegar, rice syrup and miso. Puree until smooth. Add broccoli and puree until a smooth, thick paste forms. Add water only if pesto is too thick for your taste, but do not thin too much or it will not cling to the pasta. To serve, simply toss pesto with hot noodles and transfer to a serving platter and serve, garnished with diced red pepper.
Makes 4-6 servings.