Broccoli pesto & pancetta pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 300g head broccolibroken into florets
- 300g pasta(we used orecchiette)
- 1 tbsp pine nuts
- 1 large bunch of basil
- 1 large garlic clove
- 2 tbsp parmesanfinely grated
- 1 tbsp olive oil
- 50g smoked pancettadiced
- 200g cherry tomatoeshalved
Nutrition: Per serving
- kcal452low
- fat14g
- saturates4g
- carbs60g
- sugars5g
- fibre7g
- protein19g
- salt0.5g
Method
step 1
Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
step 2
Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
step 3
Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.
