Broccoli Pesto & Pancetta Pasta Recipe
Broccoli Pesto & Pancetta Pasta
Kitchen Science
4
10 minutes
15 minutes
452
Broccoli Pesto & Pancetta Pasta is a delicious and healthy recipe perfect for a quick and easy midweek meal. This dish is tossed with broccoli pesto and takes just 25 minutes to make.
It is also a great option for those looking to lose weight, as it is a low-carbohydrate and high-protein meal. Broccoli Pesto & Pancetta Pasta is sure to become a new family favorite!
Ingredients
- 300g Broccoli head, broken into florets
- 300g of Orecchiette pasta
- 1 tbsp Pine nuts
- 1 huge Basil bunch
- 1 Garlic clove, big
- 2 tbsp Finely grated parmesan
- 1 tbsp Oil
- 50g Chopped smoked pancetta
- 200g Halved cherry tomatoes
Directions
Boil a large pot of lightly salted water. Boil for 5 minutes with the broccoli. Set aside after scooping with a slotted spoon.
- In the same pan, cook the pasta according to the package directions. In the meantime, combine the broccoli, pine nuts, basil, garlic, parmesan, and oil in a food processor and pulse until smooth. Season the meat with black pepper and a pinch of salt. Be careful since the pancetta is very salty.
Cook the pancetta for 2 minutes in a frying skillet over medium-high heat. Cook for 3 minutes or until the tomatoes are softened.
- Toss the pasta with the broccoli pesto, tomatoes, and pancetta, and add a splash of pasta water if needed to loosen it up.
To serve, ladle the mixture into bowls.