Pasta With Pesto, Potatoes and Broccoli

  1. If making fresh pasta, beat the eggs together in a large bowl.
  2. Gradually stir in enough flour to make a soft, pliable dough.
  3. Knead the dough on a lightly floured surface until smooth.
  4. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
  5. 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.
  6. Add the remaining basil and process until chopped.
  7. Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste.
  8. Set aside.
  9. Place the potatoes in a saucepan and cover with cold water.
  10. Simmer over medium heat until tender, about 10 to 12 minutes.
  11. Drain and set aside.
  12. Bring a large pot of salted water to a boil.
  13. Add the broccoli and blanch until tender, about 5 to 7 minutes.
  14. Drain and set aside.
  15. Divide the pasta dough in half and keep 1 piece wrapped in the towel.
  16. On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle.
  17. Let stand for 5 minutes.
  18. Cut across into 1-inch-wide strips.
  19. Repeat with the remaining dough.
  20. Bring a large pot of salted water to a boil.
  21. Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried.
  22. Drain well and place in a large bowl.
  23. Toss the pasta with the pesto and remaining 1/2 teaspoon of salt.
  24. Toss in the broccoli and potatoes.
  25. Divide among 4 plates and serve.

eggs, flour, garlic, kosher salt, fresh basil, pine nuts, freshly grated parmesan cheese, freshly grated pecorino cheese, extravirgin olive oil, red potatoes, broccoli florets

Taken from cooking.nytimes.com/recipes/7999 (may not work)

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