Hey there, fellow food lovers! Today, I’m bringing you a recipe that’s perfect for those days when you’re craving something comforting yet full of flavor. I present to you Pesto Broccoli and Pancetta Pasta. It may look like a simple green mush, but trust me, it’s deliciously good and packed with all the flavors you love. This dish combines fresh broccoli, smoky pancetta, and a smooth basil pesto sauce to create a wholesome, easy-to-make meal that’ll make your taste buds dance. Plus, it’s got hidden veggies, so you’re doing your body a favor while enjoying every bite. Let’s dive into this savory delight, shall we?
Method
Boil the broccoli
Start by bringing a medium-sized pot of water to a boil. Once boiling, add the broccoli florets and let them cook for about 5 minutes. The goal is to make the broccoli tender but still maintain its vibrant green color. Be careful not to overcook it, as it will lose its flavor and texture. After 5 minutes, drain the broccoli and set it aside to cool slightly.
Cook the pasta
In the same pot, fill it with fresh water and bring it to a boil once again. Add the pasta to the boiling water and cook for about 10-12 minutes, or until it reaches your desired level of doneness. Stir occasionally to prevent the pasta from sticking together. Once the pasta is cooked, drain it well and set it aside for later use.
Make the pesto
While the pasta is boiling, it’s time to make the pesto sauce. Add the cooked broccoli, pine nuts, fresh basil, parmesan cheese, and garlic (or garlic paste) to a food processor or blender. Pulse until all the ingredients are finely blended and smooth. If the mixture seems too thick, you can add a splash of olive oil or a bit of water to help thin it out. Taste the pesto and season it with a pinch of salt and pepper to suit your preferences.
Fry the pancetta
Heat a frying pan over medium heat and add the pancetta. Cook it for about 3-4 minutes, stirring occasionally, until it becomes crispy and releases its smoky flavor. Once the pancetta is nicely browned and crispy, toss in the halved cherry tomatoes. Continue to cook for another 2-3 minutes, stirring gently, until the tomatoes begin to soften and release their juices. The pancetta should remain crisp, and the tomatoes should become tender but not mushy.
Combine it all
After draining the pasta, place it into a large mixing bowl. Pour the prepared pesto sauce over the pasta, ensuring that every strand is coated evenly. Then, add the crispy pancetta and tomatoes to the mix, stirring gently to combine all the ingredients. Make sure everything is evenly mixed, so you get the full flavor in every bite. Serve immediately while the dish is warm and enjoy!
Necessary Tools
- Medium-sized pot for boiling pasta and broccoli
- Food processor or blender for making the pesto
- Frying pan for cooking the pancetta and tomatoes
- Colander for draining the pasta
- Mixing spoon for combining everything
Pesto Broccoli and Pancetta Pasta A Green Delight with a Smoky Twist!
Cuisine: AmericanDifficulty: Easy2
servings10
minutes20
minutes30
minutesIngredients
300g broccoli
300g pasta
1 tbsp pine nuts
1 large bunch of basil
1 tsp @verylazy garlic (or 2 cloves fresh garlic)
2 tbsp parmesan
1 tbsp olive oil
Salt + pepper to taste
100g smoked pancetta
200g cherry tomatoes
Directions
- Boil the broccoli Start by boiling the broccoli for 5 minutes until it’s tender but still bright green. Drain and set it aside.
- Cook the pasta In the same pot, boil the pasta for 10-12 minutes or until it’s cooked to your liking. Once done, drain it and set aside.
- Make the pesto While the pasta is boiling, add the boiled broccoli, pine nuts, basil, parmesan, and garlic to a food processor. Blitz until smooth. Season with a pinch of salt and pepper to taste.
- Fry the pancetta Heat a frying pan over medium heat and fry the pancetta for a few minutes until it’s crispy. Then, add the cherry tomatoes and cook for an additional 2 minutes until they start to soften.
- Combine it all Drain the pasta and toss it with the pesto sauce. Add the crispy pancetta and tomatoes into the mix. Stir everything together, and voilà!
Notes
- When making the pesto, ensure that the broccoli is fully cooked but not mushy. Overcooking it will affect the flavor and texture of the pesto.
- Fry the pancetta until it’s crispy for that nice smoky flavor. Keep an eye on it so it doesn’t burn!
- Be sure to season the pesto sauce at the end with a little salt and pepper, as the pancetta and parmesan are salty on their own.
Serving Suggestions
- This pasta dish pairs beautifully with a light side salad. You could go for a simple mixed greens salad with a lemon vinaigrette to balance out the richness of the pesto.
- If you’re craving a little extra protein, why not sprinkle some extra parmesan on top? It adds a creamy, cheesy touch that’s simply irresistible.
- For an extra indulgent option, serve this pasta with a side of garlic bread for dipping in that delicious pesto sauce.
Fun Fact
Did you know that basil, one of the main ingredients in pesto, has been used for centuries not just for flavor, but also for its health benefits? It’s packed with antioxidants, vitamins, and minerals that are great for your skin, immune system, and digestion. So you’re getting your greens and your health boost in this dish!
Conclusion
And there you have it, a simple yet super flavorful Pesto Broccoli and Pancetta Pasta! Whether you’re looking for a quick dinner or a cozy meal to share with a loved one, this dish hits the spot. It’s quick to whip up, full of flavor, and sneakily healthy with all that broccoli goodness. Enjoy it with a big smile and know that you’ve created something both delicious and nutritious. Happy cooking!
