Pasta with Broccoli and Pesto
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
5
Description
This recipe is adapted from a cookbook by a popular American chef. It’s a quick version of classic tagliatelle (I used a different type of pasta — editor's note), as prepared in Genoa. Don’t think that potato slices in pasta are just a gimmick. I assure you, it’s a very characteristic detail. Generally speaking, potatoes, whether sliced or mashed, are often added to pasta. You won’t be disappointed, I promise.
Ingredients
- Pasta (corkscrew) - 14.1 oz
- Potato - 1 piece
- Fresh basil leaves - 0 oz
- Pesto - 2 tablespoons
- Grated Pecorino Pepato Cheese - 4 tablespoons
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Broccoli - 1 head
Step by Step guide
Step 1
Wash and peel the potato, then slice it very thinly using a vegetable peeler.
Step 2
Cut the florets off the broccoli and set them aside. Slice the tough stem of the broccoli in half lengthwise and then thinly slice it.
Step 3
Tear the basil leaves off and discard the stems.
Step 4
Cook the pasta. To do this, bring a large pot of salted water to a boil. Add the pasta and pieces of broccoli stem. Cook according to the package instructions. Two minutes before it’s done, add the potato slices and broccoli florets. Drain in a colander held over a large bowl, then return to the pot.
Step 5
Coarsely chop half of the basil leaves and add them to the pot along with the pesto and half of the Parmesan. Mix everything well, and if the sauce is too thick, slightly thin it with some cooking water.
Step 6
Serve the pasta on plates, sprinkle with the remaining Parmesan and basil, and season with pepper.
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