PESTO TAGLIATELLE

I'm not such a big fan of pasta,I don't know why I personally always preferred grains in they more natural state.Pearl barley, buckwheat, bulgur, quinoa....you name then :)
Saying that I do enjoy a little bit of pasta now and then and if it's packed with loads of green veg, dripping with extra virgin olive oil and sprinkled with nuts and basil.....that's a different story. Nobody will resist it!

RECIPE:

Served for: whole Tamworth or one very hungry husband ;) But seriously 6 people should be quite full ;)

INGREDIENTS:

500g Multi Grain Tagliatelle
500g small chestnut mushrooms, halved
3 medium courgettes, sliced
250g broccoli florets, cut into smaller pieces
olives
salt and pepper

PESTO:

80g pine nuts
2 bunches of fresh basil
50-60ml extra virgin olive oil
4 garlic cloves, crushed
60g freshly grated Parmesan cheese

METHOD:

1. Toast mushrooms with a little bit of olive oil in a frying pan, add sliced courgettes and stir-fry until cooked, but not overcooked(especially courgettes - you want them a little bit crunchy). Remove excess of water. Steam broccoli florets ''al dente''  - they should be cooked but still quite firm.

2.Cook pasta with the instruction on the packet. In the meantime chop and mix all the ingredients for pesto.

3. Put all the ingredients into a big pan: pasta, vegetables and pesto, add some olives, mix well and enjoy :)