Instructions: 1. Put a large pot of salted water over high heat and bring to a boil.

Meanwhile, trim the broccoli into small florets, 1 to 1 1/2-inches across the top. Trim and peel the stalks; cut any thick stalks in half lengthwise.

Cut the stalks into 1/4-inch thick slices. Rinse the broccoli and set aside.

2. Cook the Tagliatelle in the rapidly boiling water until 2 minutes short of al dente. (Check the package directions for timing.) Add the broccoli and press it down with the back of a large spoon to submerge it under the boiling water. Continue cooking at a rapid boil until the pasta is al dente. Pour the pasta and broccoli into a large colander, and bounce the colander up and down a few times to release excess water.

3. Transfer the noodles and broccoli to a bowl and rapidly toss with enough pesto to coat the ingredients thoroughly - about 1/3 cup usually does the trick. Add the soy sauce and black pepper. Serve hot or at room temperature, garnished with a sprinkling of Parmesan, if you wish.

Serves 4.

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