Ingredients serve 4.

Fresh pappardelle

Organic mixture of mushrooms

Organic baby broccoli

Sliced pitted black olives  

roased black peppers

olive oil

walnuts

 fresh garlic

kosher salt

black pepper  

Method

Bring a medium sauce pot of generously salted water to a boil . Separate the pappardelle so the noodles not clump together together during cooking. Add the pappardelle and cook stairingly occasionally until just tender 5 minutes . Drain the pappardelle reserving ¼ pasta cooking water .

While the water is heated add the pappardelle is cooking prepare the vegetables .

In a large frying pan overhigh heat warm 2 tablespoon oil until hot . Add the mushrooms , season with salt and pepper and cook , undistributed until starting to brown on one side 5 minutes . Add the broccoli season with salt and pepper and cook until stairring occasionally , until the mushrooms are tender and the broccoli is lightly browned and crisp – tender 3 minutes .

Chech the olives for any pips .

To the pan with the vegetable stir in the red roasted peppers and olives and cook until warmed about 1 minute . Stir in the pappardelle, reserved pasta cooking water and pesto and toss to coat . Cook until warmed through about 1 minute . Remove from the heat and season to taste with salt and pepper .

Transfer the pappardelle and vegetables in an individual plates with the parmeasan and serve .lll

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