Broccoli pesto and pancetta pasta

• broccoli (head)↗300g g

  separated into florets

• pasta300g g

  (we used orecchiette)

• pine nuts↗1 tbsp tbsp
• basil↗1 large bunch of
• garlic clove↗1 large
• parmesan↗2 tbsp tbsp

  finely grated

• olive oil↗1 tbsp tbsp
• smoked pancetta↗50g g

  diced

• cherry tomatoes↗200g g

  halved

Step-by-step instructions

1. 1

   Bring a pot of lightly salted water to a boil. Add the broccoli and cook for 5 minutes. Remove with a slotted spoon and set aside.

2. 2

   Cook the pasta in the same pot according to the package instructions. Meanwhile, transfer the broccoli to a food processor together with pine nuts, basil, garlic, Parmesan and oil, and blend to a smooth paste. Season with black pepper and a little salt (the pancetta is very salty).

3. 3

   Heat a skillet over medium heat and sauté the pancetta for 2 minutes. Add the tomatoes and cook for 3 minutes, or until they soften. Toss the pasta with the broccoli pesto, tomatoes and pancetta, adding a little pasta cooking water if needed to loosen. Divide onto plates and serve.