Tagliatelle With Broccoli & Walnut Pesto

When you are short on time, there is no need to compromise on taste or nutrient density. I am a wholehearted believer that balance is key to a happy life, everything in moderation where nothing is taboo. In fact, when you know that there are no boundaries, you organically slide into a healthier way of life, craving only what your body requires, be it broccoli or chocolate.

So, on days when I crave all the good things, this is my simple go to.

vegan pasta, quick pasta, pesto recipe, nutrient dense recipe, healthy quick meals, easy recipes, family recipes

Yield: 4

Author: Suze Morrison

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Tagliatelle With Broccoli & Walnut Pesto

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

When you are short on time, there is no need to compromise on taste or nutrient density. I am a wholehearted believer that balance is key to a happy life, everything in moderation where nothing is taboo. In fact, when you know that there are no boundaries, you organically slide into a healthier way of life, craving only what your body requires, be it broccoli or chocolate.

Ingredients

• 150g Walnut Pieces
• 2 Cloves Garlic, minced
• 150g Basil Leaves
• 110ml Olive Oil
• 30g Pecorino or vegan substitute
• 400g Tender stem Broccoli
• 400g Tagliatelle
• Pinch Salt, Cracked Black Pepper & Lemon Juice to season

Instructions

1. Preheat oven 160C. Toast the walnuts for 15-18 minutes or until smelling fragrant. Set aside to cool. Using a towel, rub away as many of the skins as you can and discard.
2. Add most of the walnuts, the garlic, and a pinch of salt to a processor and pulse to a crumb. Add the basil, cheese, some lemon juice, black pepper, and pulse again.
3. Drizzle in the olive oil while the motor is running until you have a thick paste. Taste, adjust the seasoning and transfer to a clean jar, taking care to cover the surface with olive oil to prevent oxidization.
4. Bring a pan of water to the boil and blanch the broccoli for 2-3 minutes or until al dente. Remove with tongs and add the pasta. Cook until al dente and drain, reserving a little of the cooking water.
5. Add the pasta back to the pan, along with the broccoli and enough pesto to coat. Add some pasta water to loosen.
6. Pile onto 4 plates and serve with the reserved walnut pieces.

https://gourmetglow.co.uk/recipes/tagliatelle-with-broccoli-walnut-pesto

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