Broccoli pesto & pancetta pasta

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

Ingredients

Instructions

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 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.

Nutrition