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Broccoli Pesto & Pancetta Pasta with Tomatoes

Serves 4: Prep 10 mins: cook 15 mins


300g Broccoli Head, cut into florets

300g Pasta of your choice

1 tbsp Pine Nuts

1 large bunch Basil

1 large Garlic Clove

2 tbsp Parmesan, finely grated

1 tbsp Rapeseed Oil

50g Smoked Pancetta, diced (optional) you can mix a small amount of grated smoked cheese with the parmesan instead if preferred.

200g Cherry Tomatoes, halved


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 (if using) 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.

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