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Broccoli Pesto & Pancetta Pasta

4 Servings

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

Instructions

  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.
  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).
  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.