Rolled potato and basil noodles ingredients

  • 500 g potatoes (floury)
  • 2 handfuls of basil leaves, blanched and strained well
  • 3 tbsp. olive oil
  • 2 egg yolks
  • 70 g Parmesan, freshly grated
  • 200 g flour

Rolled potato and basil noodles preparation

Peel potatoes and cut into rough cubes. Boil in salted water until soft and leave to evaporate excess water. Strain through a sieve. Finely blend the basil with the olive oil and add to the potatoes along with the egg yolk and Parmesan before kneading together the mixture. Add in the flour and form into roll shapes. Cut this into small pieces and roll into noodles using a gnocchi board or a fork. Add these noodles into boiling water and, once they start floating in the pan, leave to steep for another 2 minutes.

Broccoli pesto ingredients

  • 300 g broccoli florets, briefly blanched
  • 40 g basil leaves
  • 1 clove of garlic, finely chopped
  • 150 g olive oil
  • 2 tbsp. lemon juice
  • 40 g Parmesan, freshly grated
  • Salt
  • Freshly ground pepper

Broccoli pesto preparation

To make the pesto, blend all ingredients together except for the Parmesan. Then add the cheese at the end and mix the noodles with the pesto.Serve with roasted broccoli florets and fresh basil leaves.