Broccoli pesto & pancetta pasta

broccoli fibre healthy low calorie pancetta pasta pesto tomatoes

N/A

Source

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.