Pasta with Pesto, Potatoes and Broccoli



2-3 bunches of small basil leaves, about 2 cups tightly packed
2 to 3 cloves garlic
1/4 cup toasted walnuts
1/4 cup pecorino cheese or Parmesan cheese
1/4 cup pure olive oil
1/4 cup fruity, extra virgin olive oil or as needed
1 1/2 cups tiny broccoli florets or green beans cut in 1 1/2 inch pieces
1 pound fresh tagliarini

Cooking Instructions

1. For the pesto, put the basil, garlic and nuts in the container of a food processor. Pulse rapidly on and off until the basil is chopped. Add the cheese and pulse to combine. Gradually beat in the olive oil a few drops at a time until the mixture emulsifies like a mayonnaise. Season with salt and pepper and put in container. Cover the top of the pesto with a thin layer of olive oil so that it does not darken or discolor. Refrigerate.

2. Rub the new potatoes with olive oil, season with salt and pepper and roast them in a 350°F oven until cooked through, about 35 minutes. Shake the pan from time to time for even cooking. Remove the potatoes from the oven and set aside to cool.

3. Cook the broccoli florets or green beans in boiling, salted water until tender. Drain well and refresh with cold water. Drain again.

4. Bring a large pot of salted water to a boil for the pasta. Meanwhile, cut the potatoes into bite-sized pieces. Remove pesto from refrigerator. Heat 2 tablespoons olive oil in a large saute pan and cook the potatoes until golden on all sides. Drop the pasta in the boiling water and stir well. Add the broccoli or green beans to the potatoes and warm through, stirring well.

5. Turn off the heat and when the pasta is done, drain it, reserving a few tablespoons of warm pasta water. Add half the pesto and the pasta water to the vegetables in the pan, then toss well with the drained pasta. Serve at once and pass the cheese at the table to sprinkle on top. (Store the remaining pesto in the refrigerator for up to 3 days.)

Serving Size: 1 1/2 cups pasta

Nutrition Information

Number of Servings: 4
9 g
Total Carbohydrate
55 g
Dietary Fiber
9 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
2 g
Total Fat
25 g
Saturated Fat
4 g
Monounsaturated Fat
17 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
3 mg
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
45 %
Percent Calories from Fat
47 %
112 mg
2 mg
219 mg
838 mg
391 mg
1 mg