Home  Recipes  Breakfast  Soup & Salad  Appetizers  Main Event  Side Dishes  Desserts  Special Diets  Party Planning  For Kids  Quick & Easy  In Season In Your Cart  Canning & Freezing  Comfort Food Redo  Farm Fresh Email      Pasta and Broccoli Raab with Miso Pesto printer friendly version email to a friend Miso and tahini add a unique dimension to this nontraditional pesto. Th e pairing of broccoli raab and orecchiette pasta is popular in Italy, but any small pasta works. If you can’t fi nd broccoli raab, use small broccoli fl orets, Swiss chard or spinach. For more protein, add a cup of cooked white beans. Serves 8 1 lb. orecchiette, cooked al dente 1/4 cup pine nuts 3 cloves garlic, peeled 1/4 tsp. salt, or more to taste 4 cups fresh basil leaves 3 Tbs. white miso 4 Tbs. olive oil, divided 1 lb. broccoli raab, chopped and blanched 1. Cook pasta according to package directions. Drain, reserving about 1⁄2 cup cooking water, and rinse. Set aside. 2. Put pine nuts, garlic and salt in food processor, and chop. Add basil; process until fi nely chopped. Add miso, and process until combined. With machine running, slowly pour in 3 Tbs. oil, and process until creamy. Set aside. 3. Heat remaining 1 Tbs. oil in large wok or skillet over medium-high heat. Add broccoli raab, and season with salt and pepper. Stir-fry until tender, about 5 minutes. Reduce heat to low. 4. Add pasta, reserved pesto and pasta cooking water. Stir-fry until well combined and heated through. Serve. PER SERVING: 330 CAL; 12G PROT; 10G TOTAL FAT (1G SAT. FAT); 49G CARB; 0MG CHOL; 295MG SOD; 4G FIBER; 5G SUGARS

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