Broccoli and Pesto Tagliatelle
Q: I have tried to recreate this ready meal (chicken and broccoli dish) from Woolies but without success. Any suggestions?
A: I am not sure what dish it is but if you are looking for something with Broccoli and Chicken I would suggest the recipe below although it does not have chicken in this dish it is an easy addition, simply Slice 2-3 breasts and fry until just cooked and the continue from (Pasta) step 2 in the recipe below.
This is a quick version of a classic Italian dish called tagliatella alla Genovese. Its not known practice to put potato shavings into a pasta dish but adding shavings and mash are a very authentic way of creating a wonderful creaminess and an amazing taste. Why not try it?
4 cups basil roughly chopped with stalks
1 cup pine nuts
±1t sea salt
¼ cup Parmesan
1-2 cups olive oil
2 medium potatos peeled and then sliced with the peeler
2 small heads of broccoli cut into florets and thick stalks thinly sliced
2 cups fresh basil ½ roughly chopped ½ leaves for garnish
500g dried tagliatelle
Salt and pepper
½ cup basil pesto (see below)
- Put the basil, pine nuts and salt in a morte and pestle and grind until a paste has formed.
- Add the Parmesan and pound until it has been soaked into the basil.
- Slowly add the olive oil, mixing continuously until the desired paste has formed.
- Bring a Large pot of water to the boil. Add ½ a handful of sea salt and allow to come back up to the boil. Add the pasta and broccoli stalks and stir in, allow to cook for ±8 minutes.
- Add the broccoli florets and potato slices and leave for a further 2-4min (important not to over cook your pasta) then strain well reserving some of the cooking water.
- Transfer the cooked pasta to a large warm serving bowl and toss in the chopped basil, basil pesto and Parmesan. Mix in well. If the sauce is to thick add some cooking water 1T at a time until the desired consistency is achieved.
- Season with salt and pepper and then garnish with the remaining basil leaves and Parmesan.
TIP: to create different pestos just add different “main ingredients” e.g. sun dried tomatoes, roasted peppers, roasted butternut, different fresh herbs i.e.; coriander, mint, rocket.
Wickedfood cooking school runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking courses are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.