- 300g head broccoli, broken into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 300g pasta (we used orecchiette)
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 1 tbsp pine nuts
- 1 large bunch of basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 large garlic clove
- 2 tbsp parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g smoked pancetta, diced
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 200g cherry tomatoes, halved
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.
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).
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.