Tagliatelle with Spring Vegetables & Pesto

Trim down the broccoli so that some of the stalks are removed, and if using large florets, cut them into pieces
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
When the broccoli is almost ready, toss in the peas for about 2 to 3 minutes
Drain off the pasta, spoon in the pesto (half to start and add more as required)
Drain off the broccoli and peas, add to the pasta and mix well, using some tablespoons to toss around. Season according to taste
Serve in a large bowl with the herbs sprinkled over the top and parmesan (optional)