Broccoli and Pesto Tagliatelle

Serves 4-6

Ingredients

• 1 medium potato
• 1 head of broccoli
• A large bunch of fresh basil
• 70g parmesan cheese
• Salt
• 400g dried tagliatelle
• 4 tbsp green pesto

Method

Wash and peel the potato and cut it into very thin shavings using a speed peeler
Slice the end off the broccoli stalk
Cut little broccoli florets off the head and put them to one side
Halve the thick stalk lengthways, then slice thinly
Pick the basil leaves and discard the stalks
Grate the parmesan
Bring a large pan of salted water to the boil
Add the tagliatelle amd broccoli stalks and cook according to the tagliatelle packet instructions
2 minutes before the tagliatelle is cooked, add the broccoli 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 hald your basil 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 add a splash of the cooking water to thin it out a bit
Divide the pasta between your serving bowls
Sprinkle over the rest of the parmesan and the remaining basil leaves