Broccoli and Pesto Tagliatelle

Ingredients

• 1 med potato
• 1 head broccoli
• 1 lge bunch fresh basil
• 70g parmesan cheese
• sea salt
• 400g dried tagliatelle
• 4 tbsp green pesto

Method

• Boil water.

• Wash & peel potato and cut it into very thin shavings using a peeler.
• Slice end off broccoli stalk.
• Cut little broccoli florets off the head and put them to one side.
• Halve the thick stalk lengthways, then slice thinly.
• Pick basil leaves and discard the stalks.
• Grate parmesan.

• Add tagliatelle, potato shavings, and broccoli stalks to boiling water, and cook according to tagliatelle instructions. 2 minutes before pasta is ready, add the broccoli florets.
• Drain everything in lge colander over a bowl to save some of the water. Return pasta & broccoli to pan.
• Roughly chop half basil leaves and add to the pan with pesto and half parmesan. Give it a good stir and if sauce is too thick, add some of the water.

• Divide pasta into serving bowls and sprinkle rest of parmesan and basil over the top.

Source

Jamie's Ministry of Food[1]