Broccoli pesto & pancetta pasta
- Esther Clark
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 3.8 out of 5.89 ratingsRate
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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
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
300g head broccoli
broken into florets
-
300g pasta
(we used orecchiette)
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1 tbsp pine nuts
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1 large bunch of basil
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1 large garlic clove
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2 tbsp parmesan
finely grated
-
1 tbsp olive oil
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50g smoked pancetta
diced
-
200g cherry tomatoes
halved
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Nutrition: Per serving
-
kcal452
low
-
fat14g
-
saturates4g
-
carbs60g
-
sugars5g
-
fibre7g
-
protein19g
-
salt0.5g
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Method
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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.
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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.
Recipe from Good Food magazine, May 2020
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A star rating of 3.8 out of 5.89 ratings
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