Broccoli and Pesto Tagliatelle

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Revision as of 07:10, 9 January 2011 by Nici (talk | contribs) (Created page with '== 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 …')
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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 floreats 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 and broccoli stalks to boiling water, and cook according to tagliatelle instructions. 2 minutes before pasta is ready, add the broccoli floreats and potato shavings.
  • 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.