Broccoli pesto & pancetta pasta

A bowl of salad Easy Healthy Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 4

ServeĀ this healthy bowl of pasta toppedĀ with cherry tomatoes for a quick and easy midweek meal. It’s tossed with broccoli pesto, andĀ takes just 25 minutes to make

Nutrient Unit
kcal 452
fat 14g
saturates 4g
carbs 60g
sugars 5g
fibre 7g
protein 19g
salt 0.5g
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  • 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
Smoky aubergine tagine with lemon & apricots

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 cookĀ 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.

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