Broccoli pesto & pancetta pasta

Women‍‍`s Corner
September 13, 2022

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.

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.

This recipe is taken from https://www.bbcgoodfood.com/