This broccoli and pesto tagliatelle pasta recipe is a new delicious take of the Italian favourite. It’s healthy yet comforting, which makes this dish an absolute winner. It’s creamy and fresh but doesn’t need any cream or butter, just fresh pasta, homemade pesto and good old fashioned olive oil. The broccoli gives it a healthy boost, and a sprinkle of grana padano really brings all the flavours together. This recipe serves 2.
WHAT YOU CAN GET FROM US:
- 30g of coriander
- 150g of roasted and salted cashews
- 1 head of broccoli
- 6 tablespoons of extra virgin olive oil
- 3 teaspoons of grated grana padano
- 250g of fresh tagliatelle pasta
- 6 cloves of garlic, chopped
- 1 and 1/2 lemon, freshly squeezed
- 4 green chillies
WHAT YOU MAY ALREADY HAVE:
- 1 teaspoon of course sea salt
- 2 teaspoons of parsley, chopped
- 1 tablespoon of fine sea salt
- 1 and 1/2 litre of water
First, begin by chopping the garlic, by crushing it and then slicing it widthways. Then take the broccoli, cut the stem off and break it up. In a small pot over a medium to high heat, blanch the broccoli for about 5 minutes in boiling water. When cooked, drain it using a colander and set aside.
Next, to make the coriander pesto, in a blender add; the coriander, chillies, cashews, about 4 tablespoons of olive oil, chopped garlic and 1 teaspoon of grana padano cheese. Then blend the ingredients until combined and has a smooth consistency. After this, add the juice of 1 lemon and blend the pesto quickly, for about 30 seconds.
When the pesto is done, in a large non-stick pan, heat 1 tablespoon olive oil over medium heat. Then add the pesto to the pan and coarse salt to the pan and stir, while it warms up.
In the meantime, in a medium-sized pot over high heat, add 1 tablespoon of oil and fine salt, and bring the water to a boil. Add the tagliatelle pasta and cook it (according to the packaging instructions) for about 2 minutes until al dente, stirring occasionally. Then add a ladle of the pasta water to the sauce in the pan and mix together, using a wooden spoon.
Finally, take the pan off of the heat. Then add the cooked pasta and broccoli to the pan and stir it through, for about a minutes, until it’s covered with the sauce. Add 1/2 the juice of the lemon and mix it through for the last time.
Dish the pasta on plates, then top each one with the 1 teaspoon grana padano cheese and chopped parsley.
Serve and enjoy!
This recipe is easily stored in the fridge. Just transfer the tagliatelle with broccoli into a container with a lid (preferably airtight). Put it into the fridge for up to 3 days. To reheat the ingredients, just put them in the microwave, until warm.
That is how to make this lovely broccoli and pesto tagliatelle pasta recipe from the comfort of your home.
Recipe by Chloe van Rensburg