Pesto and pea tagliatelle

Name: Pesto and pea tagliatelle
Cook time: 20 min
Yield: 2

with baby spinach and toasted macadamias

Ready in around 20 mins

RECIPE FACT:

There are over 600 different shapes of pasta, each with its own unique name and purpose.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to the boil over a high heat.
1. TO COOK THE TAGLIATELLE:

Gently separate the strands of fresh tagliatelle with your hands. Once the pot of water is at a rapid boil, add the tagliatelle to the water and cook for 2-3 mins. Drain in a colander and drizzle with oil to stop the pasta from sticking.
2. TO COOK THE VEGETABLES AND CREAMY PESTO SAUCE:

Pick the mint leaves, discarding the stalks, and set aside. Cut the broccoli into small bite-sized pieces. Heat a large non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the broccoli, season with salt and pepper, and cook for 2 minutes. Add the baby spinach and cook for 2 more minutes or until the leaves begin to wilt. Add the creamy pesto sauce and peas, stir, and cook for 1-2 minutes.
3. TO FINISH THE TAGLIATELLE:

Add the tagliatelle to the pasta sauce, season, and gently toss to combine.
TO SERVE:

Spoon the tagliatelle into bowls and sprinkle with mint and toasted macadamia nuts. Season with freshly cracked black pepper.