Tagliatelle with nut pesto and broccoli

Ingredients for 4 people

• 300-400 g tagliatelle / pasta
• approx. 600 g broccoli
• 4 tablespoons olive oil

Nut pesto

• 2 bunches flat-leaf parsley
• 11/2 dl / 150 ml olive oil
• 100 g tree / walnuts or pine nuts
• 60 g Sbrinz, crushed
• 50 g Schabziger, crushed
• 3 cloves of garlic, coarsely chopped
• Salt
• freshly ground pepper

Here’s how

1. For the pesto, pluck the parsley from the stems, mix with olive oil, nuts, Sbrinz, Schabziger and garlic cloves to a not too fine paste, season with salt and pepper.
2. For broccoli, cut off the stem, peel and cut into sticks, break flowers into small florets.
3. In a large saucepan, heat plenty of salted water, add tagliatelle, cook until al dente, add broccoli and cook for the last 4 minutes, drain, mix in a warmed bowl with the olive oil, immediately arrange in warmed plates.
4. Add a tablespoon of pesto on top or serve pesto separately.