Lindsay's Broccoli & Pesto Tagliatelle Recipe!

Broccoli and Pesto Tagliatelle

Serves 4-6

1 medium potato

1 head of broccoli

A large bunch of fresh basil

Sea salt

1 lb dried tagliatelle pasta

¼ cup green pesto

3 ounces parmesan cheese

-peel and cut the potato into very thin shavings using a peeler

-slice the end off the broccoli stalk and cut little broccoli florets off the head and put them to the side

-halve the thick stock lengthways, then slice thinly

-pick the basil leaves and discard the stalks

-grate the parmesan (if using a block)

-bring a large pot of salted water to a boil

-add the tagliatelle and broccoli stalks and cook according to the package instructions

-2 minutes before the pasta is done, add the florets and potato slices

-drain everything in a colander over a large bowl, reserving some of the cooking water, and return to the pan

-roughly chop half of the bail leaves and add to the pan with the pesto and half the parmesan

-give it all a good stir and if the sauce is too thick for you, add a splash of the cooking water to thin it out a bit

-divide the pasta

-sprinkle over the rest of the cheese and the remaining basil leaves

-serve with some salad