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Back To Recipes

Tagliatelle with Spring Vegetables & Pesto

  • Preparation Time:
    10 Mins
  • Cooking Time:
    10 Mins
  • Serves:
    2
  • Calories Per Serving:
    429 Kcal

Ingredients

  • 100g frozen peas
  • 75g broccoli
  • 250g dried tagliatelle
  • 100g pesto
  • Sea salt
  • Freshly ground black pepper
  • Handful of fresh basil or flat parsley leaves
  • Parmesan, finely grated (optional)

 

Method

  1. Trim down the broccoli so that some of the stalks are removed, and if using large florets, cut them into pieces
  2. Place broccoli in a pan of water, and at the same time, heat another pan of water to boiling, for the tagliatelle. Cook both for 5-10 minutes, until the broccoli is al dente and the pasta cooked through
  3. When the broccoli is almost ready, toss in the peas for about 2 to 3 minutes
  4. Drain off the pasta, spoon in the pesto (half to start and add more as required)
  5. Drain off the broccoli and peas, add to the pasta and mix well, using some tablespoons to toss around. Season according to taste
  6. Serve in a large bowl with the herbs sprinkled over the top and parmesan (optional)
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