Jamie Oliver's Broccoli Pesto Pasta we were feeling lazy, so we modified this quite a bit
- 1-2 heads broccoli
- A large bunch of fresh basil
- Sea salt
- 1 box of whatever pasta you want, we used linguine
- 1/2 cup green pesto
- 3 ounces Parmesan cheese
Cut little broccoli florets off the head and put them to one side. Pick the basil leaves and discard the stalks.
Bring a large pan of salted water to a boil. Add the linguine and cook according to the package instructions. Two minutes before the the tagliatelle is cooked, add the broccoli. Drain everything in a colander over a large bowl, reserving some of the cooking water, and return to the pan. Roughly chop half of your basil leaves and add to the pan with the pesto and half of the Parmesan. Give it all a good stir and if the sauce is too thick for you, add a splash of the cooking water to thin it out a bit.
Divide the pasta between your serving bowls. Sprinkle over the rest of the Parmesan and the remaining basil leaves.