Broccoli and Pesto Tagliatelle

Jamie Oliver's Broccoli and Pesto Tagliatelle was such an easy meal to make, especially when my friend prepped all the food before I got off work.  All I had to do was make the pesto, and drop everything in.  This recipe is hearty, fresh, and great leftover - hot or cold.  The secret ingredient is the potato, which makes everything creamy.  I love carb on carb action.  I will definitely be making it again.

Ingredients for Broccoli and Pesto Tagliatelle from Jamie's Food Revolution cookbook, serves 4-6:

-1 medium potato
-1 head of broccoli
-Large bunch of fresh basil
-Salt
-1 pound of dried tagliatelle (or an other wide flat noodle)
-1/4 cup pesto (click here for a recipe)
-3 ounces Parmesan cheese

To begin, peel the potato and cut into very thin shavings using a speed peeler or mandolin.  Slice the ends off the broccoli stalk, and cut the florets off the head and put them to the side.  Halve the thick stalk lengthwise, then slice thinly.  Pick the basil leaves and discard the stalks.  Grate the Parmesan.  Make pesto if you need to.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and broccoli stalks and cook according to the pasta package instructions.  At the last two minutes of cooking time, add the broccoli florets and potato slices.  Drain everything into a colander, but reserve a couple cups of pasta water.  Then return the pasta back to the empty pot.  Roughly chop half your basil leaves and add to the pot with the pesto and half the cheese.  Give it all a good stir and if the sauce is too thick for you, add a splash of the cooking water to thin it out a bit.

Divide the pasta between your serving bowls and sprinkle with the rest of the cheese and remaining basil leaves.