Broccoli pesto & pancetta pasta in a bowl

Broccoli pesto & pancetta pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4

Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal452
  • fat14g
  • saturates4g
  • carbs60g
  • sugars5g
  • fibre7g
  • protein19g
  • salt0.5g

Ingredients

  • 300g head broccoli, broken into florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 300g pasta (we used orecchiette)
    Pasta

    Pasta

    pah-stah

    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
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 large garlic clove
  • 2 tbsp parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g smoked pancetta, diced
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 200g cherry tomatoes, halved

Method

  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.

  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).

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
IsobelChhh's picture
IsobelChhh
28th Jul, 2020
5.05
Delicious! Great colours, I loved the vivid green of the pesto with the brilliant red of sweet plum tomatoes. Lots of texture - l especially liked the chewiness of the pancetta (mine was regular, not smoked). The garlic sang through it all. Apart from the pancetta, my only substitutions were ground almonds for pine nuts, as I’d run out, and penne for orecchiette. Mine actually looked better than the pic here, rather to my surprise. I recommend this.
Hannah Hudson's picture
Hannah Hudson
29th Apr, 2020
5.05
This is really tasty, we put chicken in for a bit of extra protein, and way more tomatoes. It's quick to make and pretty easy for a mid-week meal.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Megan Jackson's picture
Megan Jackson
22nd Jul, 2020
4.05
This is a really good recipe. I added a bit more oil to the broccoli pesto, and would probably add a bit more garlic and basil next time to give it slightly more flavour. Definitely add more tomatoes than suggested, they go perfectly together.
Want to receive regular food and recipe web notifications from us?