How To Make Broccoli Pesto & Pancetta Pasta
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 oz of pancetta, diced
- 1 lb of pasta (penne or fusilli work well)
- 2 cups of broccoli florets
- 3 cloves of garlic, minced
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 1/4 cup of extra virgin olive oil
- salt and pepper to taste
Instructions
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In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside.
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Cook the pasta according to package instructions until al dente. Drain and set aside.
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Steam the broccoli florets until tender, then set aside.
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In a food processor, combine the garlic, Parmesan cheese, pine nuts, and steamed broccoli. Pulse until well combined.
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Slowly pour in the olive oil while pulsing, until the mixture becomes a smooth pesto.
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Season the pesto with salt and pepper to taste.
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In the same skillet used for the pancetta, heat a tablespoon of olive oil and add the cooked pasta. Toss to coat the pasta with the oil.
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Add the broccoli pesto and crispy pancetta to the skillet with the pasta. Mix well to combine and heat through.
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Serve hot and garnish with additional grated Parmesan cheese, if desired.
Nutrition
- Calories : 560kcal
- Total Fat : 30g
- Saturated Fat : 8g
- Cholesterol : 35mg
- Sodium : 500mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 20g
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