Pasta With Pesto, Potatoes and Broccoli
Published June 10, 1995
- Total Time
- 1 hour 40 minutes
- Rating
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Ingredients
THE PASTA
4 eggs
About 2 ¾ cups all-purpose flour, to make your own or 1 pound dried fettuccine
THE SAUCE
2 cloves garlic, peeled and coarsely chopped
1 ½ teaspoons kosher salt
3 cups fresh basil leaves
¼ cup pine nuts
¾ cup freshly grated Parmesan cheese
¼ cup freshly grated pecorino cheese
¼ cup extra-virgin olive oil
4 small red potatoes, thinly sliced
4 cups broccoli florets
Nutritional analysis per serving (4 servings)
88 grams carbs; 188 milligrams cholesterol; 792 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 34 grams fat; 7 grams fiber; 1009 milligrams sodium; 35 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If making fresh pasta, beat the eggs together in a large bowl. Gradually stir in enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
- Step 2
Meanwhile, to make the sauce, place the garlic, 1 teaspoon of salt and 1 cup of basil in a food processor and pulse until chopped. Add the remaining basil and process until chopped. Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste. Set aside.
- Step 3
Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 10 to 12 minutes. Drain and set aside. Bring a large pot of salted water to a boil. Add the broccoli and blanch until tender, about 5 to 7 minutes. Drain and set aside.
- Step 4
Divide the pasta dough in half and keep 1 piece wrapped in the towel. On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle. Let stand for 5 minutes. Cut across into 1-inch-wide strips. Repeat with the remaining dough. Bring a large pot of salted water to a boil. Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried. Drain well and place in a large bowl.
- Step 5
Toss the pasta with the pesto and remaining ½ teaspoon of salt. Toss in the broccoli and potatoes. Divide among 4 plates and serve.
Private Notes