Thursday, June 10, 2010

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

No comments: