Description
Broccoli Pesto Pancetta Pasta is a vibrant and flavorful dish that transforms your pasta night into a delightful culinary adventure. The nutty taste of fresh broccoli pesto blends beautifully with crispy pancetta, creating an irresistible combination that will have everyone reaching for seconds. Perfect for busy weeknights or entertaining guests, this easy-to-make recipe ensures that each bite bursts with garlicky goodness. Elevate your meal with this colorful and satisfying pasta dish!
Ingredients
Scale
- 8 oz spaghetti (or pasta of choice)
- 2 cups fresh broccoli florets
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup freshly grated Parmesan cheese
- 2 garlic cloves
- 4 oz pancetta, diced
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot and cook pasta according to package instructions until al dente.
- 2. Prepare the Broccoli: In the last two minutes of cooking, add broccoli florets to the pot. Drain pasta and broccoli together, reserving some pasta water.
- 3. Make the Pesto: Combine cooked broccoli, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Blend until smooth, adding reserved pasta water as needed for desired consistency.
- 4. Cook the Pancetta: In a skillet over medium heat, cook diced pancetta until crispy (about 5 minutes). Remove from heat but keep drippings in the pan.
- 5. Combine: Add drained pasta to the skillet with pancetta drippings and mix in broccoli pesto until well combined.
- 6. Serve: Plate your delicious Broccoli Pesto Pancetta Pasta and garnish with additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling, Saut?ing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 20mg