Broccoli and Potato Pesto Fettuccine

November 14, 2012 at 12:00 pm Leave a comment

When I make pasta for dinner at home, I have a tendency, like many people I think, to make tomato, cream, or tomato-cream pasta sauces. I’m not sure why this is. I guess I just like tomato-based sauces. Marinara sauce, meat sauce, vodka sauce (a tomato-cream sauce), etc. I love cream sauce, but I try not to make them too often, because, well, they’re cream sauces.

I really should experiment with more sauces, and there’s a lot of great non-tomato pasta sauces out there. Pesto, for example, is a classic, non-tomato sauce, and it’s about as easy as it gets. Cook pasta, drain pasta, and pesto, mix, serve. Bam. Even making pasta is really easy. You just throw all the ingredients in a food processor, whiz it up, and you’re done.

I realized recently that I hadn’t made any kind of pasta in pesto sauce in a long time, so when I found a recipe in one of my Jamie Oliver cookbooks for pasta in pesto sauce with broccoli and potato, I thought I would try it out. Plus potato with pasta sounds interesting, don’t you think? I’ve had pasta with meat sauce and potato before in Japan, but never with pesto.

This is about as easy as it gets. You boil the pasta, broccoli, and potato all together, then drain it and mix it up with the pesto, some chopped fresh basil leaves, and some grated parmesan cheese. Bam. It’s really good too! And the potato goes well with it! This is a great quick dinner. Bam.
How many times do you think I can say that in this post?
Bam.

I’ll stop now.

 

Broccoli and Potato Pesto Fettuccine

(serves 4 – 5)

  • 1 medium potato, peeled
  • 1 head broccoli
  • a handful of fresh basil leaves, roughly chopped
  • 1 lb. dried fettuccine
  • 1/3 c. green pesto
  • 1/4 c. grated parmesan
  1. Grate the potato into thin shavings with a vegetable peeler. Peel and slice the large stalk of the broccoli, then cut the large florets into smaller ones.
  2. Bring a large pot of water to a boil. Add 1 tbsp. salt. Add the fettuccine and sliced broccoli stalk. 2 minutes before the fettuccine is done cooking, add the potato.
  3. Drain, reserving a little of the cooking water, and return to the pot. Add the pesto, basil leaves, and parmesan. Toss everything well. If sauce too thick, and a little of the cooking water. Serve.

recipe adapted from Jamie Oliver’s Broccoli and Pesto Tagliatelle

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Entry filed under: Italian food, Pasta, Vegetarian. Tags: , , , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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