Pesto tagliolini pasta with cauliflower, broccoli and chilli

25 MIN
Masterclass
Vegetarian

INGREDIENTS:

Serving amount:
  • 1 tagliolini pasta packet *
  • 1 parmesan block
  • 1 olive oil sachet *
  • 1 sunflower seed sachet
  • 1 broccoli
  • 1 cauliflower piece
  • 1 rocket bag
  • 1 lemon
  • 1 long red chilli
  • 1 garlic clove
  • 1 parsley bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt, butter (optional)

Allergens: Wheat, gluten, garlic, dairy

Specialised equipment: Blender or food processor (optional), sieve or colander

Chef's note: Pesto alla genovese originated in Genoa, Italy. Traditionally, it contains garlic, pine nuts, fresh basil, parmesan and olive oil. This pesto is our Atlas Masterclass variation! 

* Use half of the pasta and olive oil provided. 


Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef. 

Method:

1. Prepare the ingredients

Wash the vegetables. Cut the cauliflower and broccoli into even bite size florets. Remove any tough skin from the broccoli and cauliflower stems, chop roughly. Slice the chilli into thin rounds. Cut the lemon into wedges. Finely grate the parmesan. Crush the garlic. Remove the tough stems from the parsley. 

2. Toast the sunflower seeds

Toast the sunflower seeds in a dry pan or in a moderate oven until lightly browned.

3. Blanch the broccoli and cauliflower

Bring a saucepan of salted water to the boil. Add the cauliflower and broccoli stems. Cook for 5 minutes or until just tender, remove with a slotted spoon. Add the cauliflower florets and cook for 3 minutes. Add the broccoli florets and cook for an additional 2 minutes. Remove the florets with a slotted spoon. Keep the boiling water for the pasta.

4. Boil the pasta

Place the pasta into the reserved boiling water. Boil for 5 minutes or until cooked to your liking. Remove a cup of the pasta water. Strain the pasta through a colander or sieve.

5. Make the pesto

Meanwhile, blend the olive oil, rocket, parsley, garlic, cauliflower stems, broccoli stems and most of the parmesan until it forms a chunky paste. Add most of the sunflower seeds and pulse to combine. Season to taste with salt, pepper and lemon juice. Alternatively, finely chop all the dry ingredients together. Place in a bowl, stir in the olive oil, some lemon juice and season to taste. 

6. Crisp the broccoli and cauliflower florets

Heat a splash of oil in a frying pan over a high heat. Add the broccoli and cauliflower florets and cook, stirring, until they brown slightly on all sides. 

7. Assemble the pasta

Add the pasta to the frying pan and stir through the pesto. Add some of the reserved pasta water if needed. If you desire, you can add a little bit of butter for extra flavour. 

8. To serve

Divide the pasta between the serving dishes. Top with the remaining parmesan, sunflower seeds and remaining lemon wedges. Add chilli to taste.