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

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.