Serve this wholesome bowl of pasta topped with cherry tomatoes for a fast and straightforward midweek meal. It is tossed with broccoli pesto, and takes simply 25 minutes to make
- Prep:10 minutes
- Cook dinner:15 minutes
- 300g , damaged into florets
- 300g (we used orecchiette)
- 1 tbsp , finely grated
- 1 tbsp , diced
- 200g , halved
- STEP 1
Carry a pan of flippantly salted water to the boil. Add the broccoli and boil for five minutes. Scoop out with a slotted spoon and put aside.
- STEP 2
Put the pasta in the identical pan and prepare dinner following pack directions. In the meantime, tip the broccoli right into a meals processor with the pine nuts, basil, garlic, parmesan and oil, and blitz till easy. Season with black pepper and slightly salt (the pancetta may be very salty).
- STEP 3
Set a frying pan over a medium warmth and prepare dinner the pancetta for two minutes. Add the tomatoes and prepare dinner for 3 minutes, or till softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if wanted. Spoon into bowls and serve.
