Pasta With Pesto, Potatoes and Broccoli

Ingredients

The pasta:

• 4 eggs
• About 2 3/4 cups all-purpose flour, to make your own or 1 pound dried fettuccine

The sauce:

• 2 cloves garlic, peeled and coarsely chopped
• 1 ½ teaspoons kosher salt
• 3 cups fresh basil leaves
• ¼ cup pine nuts
• ¾ cup freshly grated Parmesan cheese
• ¼ cup freshly grated pecorino cheese
• ¼ cup extra-virgin olive oil
• 4 small red potatoes, thinly sliced
• 4 cups broccoli florets

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    996 calories; 33 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 137 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 37 grams protein; 208 milligrams cholesterol; 1432 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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

1 hour 40 minutes