Broccoli & Pesto Tagliatelle

This is a quick version of a classic Italian dish called tagliatelle alla Genovese. Before you decide that I’m barmy for putting potato shavings into a pasta dish, I should explain it’s actually very authentic to add sliced or mashed potato to pasta. It lends a wonderful creaminess that works so well and tastes amazing — you must try it! From Jaime’s Food Revolution by Jaime Oliver

  • 1 medium potato
  • 1 crown of broccoli
  • A large bunch fresh basil
  • sea salt
  • 1 lb dried tagliatelle (or fettuccini)
  • 1/4 C green pesto
  • 3 oz Parmesan cheese

Wash & peel the potato and cut it into very thin shavings using a 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, length-ways, then slice thinly. Pick the basil leaves and discard the stalks. Grate the Parmesan.

Bring a large pan of salted water to a boil. Add the tagliatelle and broccoli stalks and cook according to the tagliatelle package directions.

Two minutes before the tagliatelle is cooked, add the broccoli florets and potato slices. Drain everything in a colander, reserving some of the cooking water, return to the pan.

Roughly chop half 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 for you, add a splash of the cooking water to thick it out a bit.

Divide the pasta between your serving bowls. Sprinkle over the rest of the Parmesan and the remaining basil leaves. Serve with a lovely big bowl of salad.