This is a recipe I’ve taken from Jamie Oliver’s Ministry of Food book. I’ve changed it up a little – I omitted the potato from the original recipe and added two tablespoons of plain greek style yoghurt because I felt the pasta needed a creamy feel to it but didn’t want to add cream or creme fraiche.
1 head of broccoli (you could also use packaged frozen broccoli)
a large bunch of fresh basil
70g Parmesan cheese
4 tablespoons green pesto
2 tablespoons plain greek style yoghurt
Slice the end off the broccoli stalk, cut broccoli florets off the head and put to one side. Halve the stalk lengthways, then slice thinly. Pick the basil leaves and discard the stalks. Grate Parmesan.
Bring a large pan of salted water to the boil, then add the tagliatelle and broccoli stalks and cook according to the tagliatelle packet instructions. About two minutes before the tagliatelle is cooked, add the broccoli florets. Drain off most of the cooking water, then return to heat. Roughly chop the basil leaves and add to the pan with the pesto, half of the parmesan and the yoghurt. Sprinkle the rest of the parmesan over the pasta to serve.