Homemade Tagliatelle with Rocket Pesto and Mini Broccoli and Cauliflower Florets

It’s good to be back, and as promised here is a recipe that uses both the leftover homemade pasta and the pesto from my previous blogs. It’s been a long day, we were up for our flight at 3:30am and arrived home at 2:30pm and now the unpacking, washing, napping and eating is complete I finely have time to blog. If there is one thing that I learnt from this recipe is that homemade pasta is absolutely golden! This tagliatelle may not look like much but it was so smooth and silky and just melted in the mouth. I think I will be making a lot more pasta from now on!

Serves 2

–          Homemade Tagliatelle (see recipe for Pan Fried salmon with Sweet Potato and Feta Ravioli for the recipe)

–          1 tbsp olive oil

–          1 red onion – finely sliced

–           1/4 broccoli – cut into small florets

–          ¼ cauliflower – cut into small florets

–          Rocket, Walnut and Feta Pesto (see previous bog for recipe and quantities)

Heat the oil large frying pan and fry the onion, broccoli and cauliflower for 10minutes, until softened but still with a small amount of crunch. Leave to fry on a low heat while you cook the pasta

Heat a pan of boiling salty water and add a small splash of olive oil

Add the pasta and cook for 3 minutes

Drain the pasta and mix in with the fried veg and the pesto