Broccoli pesto & pancetta pasta

Contains pork – recipe is for non-Muslims only

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 452
  • fat 14g
  • saturates 4g
  • carbs 60g
  • sugars 5g
  • fibre 7g
  • protein 19g
  • salt 0.5g

Ingredients

  • 300g head broccoli, broken into florets
  • 300g pasta (we used orecchiette)
  • 1 tbsp pine nuts
  • 1 large bunch of basil
  • 1 large garlic clove
  • 2 tbsp parmesan, finely grated
  • 1 tbsp olive oil
  • 50g smoked pancetta, diced
  • 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.