Broccoli Pesto & Pancetta Pasta Recipe

In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside.

Cook the pasta according to package instructions until al dente. Drain and set aside.

Steam the broccoli florets until tender, then set aside.

In a food processor, combine the garlic, Parmesan cheese, pine nuts, and steamed broccoli. Pulse until well combined.

Slowly pour in the olive oil while pulsing, until the mixture becomes a smooth pesto.

Season the pesto with salt and pepper to taste.

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.

Add the broccoli pesto and crispy pancetta to the skillet with the pasta. Mix well to combine and heat through.

Serve hot and garnish with additional grated Parmesan cheese, if desired.