Cook the Book: Broccoli and Pesto Tagliatelle
This recipe features tagliatelle pasta cooked with potato and broccoli, then tossed in a vibrant pesto sauce. The cooking method uses a single pot for efficiency, leveraging the pasta water to create a smooth, emulsified sauce.
Equipment
- 1 Large Pot For boiling pasta and vegetables
- 1 Colander For draining pasta and vegetables
- 1 Large Mixing Bowl For combining ingredients
- 1 Slotted Spoon Optional, for removing vegetables if needed
Ingredients
Main
- 1 medium potato
- 1 head broccoli
- A large bunch of fresh basil
- Sea salt
- 1 pound dried tagliatelle
- 1/4 cup green pesto
- 3 ounces Parmesan cheese
Instructions
- Peel and dice the potato into small, even cubes.
- Cut the head of broccoli into florets and thinly slice the stem.
- Bring a large pot of generously salted water to a rolling boil.
- Add the diced potatoes to the boiling water and cook for about 5-7 minutes.
- Add the broccoli florets and stem slices to the pot with the potatoes and continue to cook for another 3-4 minutes.
- Add the dried tagliatelle to the pot with the vegetables and cook according to package directions until the pasta is al dente and the vegetables are tender.
- Before draining, scoop out and reserve about 1 cup of the starchy pasta water.
- Drain the pasta and vegetables thoroughly using a colander.
- Transfer the drained pasta and vegetables to a large mixing bowl.
- Add the green pesto and most of the grated Parmesan cheese to the bowl. Add the reserved pasta water a little at a time, tossing gently until the pesto emulsifies and coats the pasta in a light sauce. Serve immediately, garnished with remaining Parmesan and fresh basil if desired.
Notes
Cooking the potato and broccoli directly in the pasta water saves time and dishes. Add the potato first as it takes longer, then the broccoli. Ensure you reserve some of the starchy pasta water before draining; this is crucial for emulsifying the pesto and creating a smooth, glossy sauce that coats the tagliatelle beautifully. Use good quality store-bought pesto or make your own for the best flavor. Finish with freshly grated Parmesan cheese.