Oxbow Farm & Conservation Center

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.