Healthy Broccoli pesto & pancetta pasta

• Preparation and cooking time

  • 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

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Nutrition: Per serving

Highlight	Nutrient	Unit
low in	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

• 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.

• 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.

• Source Link

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