Cook the Book: Broccoli and Pesto Tagliatelle

Name: Cook the Book: Broccoli and Pesto Tagliatelle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 large bunch A of fresh basil; 1 head broccoli; 59 milliliters green pesto; 85 grams Parmesan cheese; 1 medium potato; 4 servings Sea salt; 454 grams dried tagliatelle

You can never have too many main course recipes, so give Cook the Book: Broccoli and Pesto Tagliatelle a try. This recipe serves 4. One portion of this dish contains approximately 30g of protein, 17g of fat, and a total of 662 calories. A mixture of an of basil, tagliatelle, pesto, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Wash and peel the potato and cut it into very thin shavings using a speed peeler.

Ingredients you will need

Potato

Equipment you will use

Peeler

Cut little broccoli florets off the head and put them to one side. Halve the thin stalk lengthwise, then slice thinly. Pick the basil leaves and discard the stalks.

Ingredients you will need

Broccoli Florets

Fresh Basil

Bring a large pan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the tagliatelle and broccoli stalks and cook according to the tagliatelle package instructions. Two minutes before the the tagliatelle is cooked, add the broccoli and potato slices.

Ingredients you will need

Tagliatelle

Broccoli

Potato

Drain everything in a colander over a large bowl, reserving some of the cooking water, and return to the pan. Roughly chop half of your basil leaves and add to the pan with the pesto and half of 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.

Ingredients you will need

Fresh Basil

Parmesan