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1
If making fresh pasta, beat the eggs together in a large bowl.
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2
Gradually stir in enough flour to make a soft, pliable dough.
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3
Knead the dough on a lightly floured surface until smooth.
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4
Shape it into a ball, cover with a damp towel and let rest for 1 hour.
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5
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.
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6
Add the remaining basil and process until chopped.
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7
Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste.
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8
Set aside.
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9
Place the potatoes in a saucepan and cover with cold water.
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10
Simmer over medium heat until tender, about 10 to 12 minutes.
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11
Drain and set aside.
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12
Bring a large pot of salted water to a boil.
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13
Add the broccoli and blanch until tender, about 5 to 7 minutes.
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14
Drain and set aside.
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15
Divide the pasta dough in half and keep 1 piece wrapped in the towel.
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16
On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle.
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17
Let stand for 5 minutes.
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18
Cut across into 1-inch-wide strips.
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19
Repeat with the remaining dough.
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20
Bring a large pot of salted water to a boil.
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21
Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried.
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22
Drain well and place in a large bowl.
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23
Toss the pasta with the pesto and remaining 1/2 teaspoon of salt.
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24
Toss in the broccoli and potatoes.
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25
Divide among 4 plates and serve.
