Broccoli pesto & pancetta pasta
- Preparation and cooking time
- Serves 4
- 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
- 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.