Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It’s tossed with broccoli pesto, and takes just 25 minutes to make
Prep:10 mins
Serves 4
300g head broccoli, broken into florets300g pasta (we used orecchiette)1 tbsp pine nuts1 large bunch of basil1 large garlic clove2 tbsp parmesan, finely grated1 tbsp olive oil50g smoked pancetta, diced200g cherry tomatoes, halved
STEP 1Bring 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 2Put 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 3Set a frying pan over a medium heat and cook the pancetta 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.
