Indulge in a delightful and nutritious bowl of pasta and pesto, adorned with the irresistible combination of savory pancetta, succulent prawns, and burst-in-your-mouth cherry tomatoes.
This recipe is a convenient and satisfying option for your busy midweek schedule. With its simplicity and ease of preparation, you’ll find yourself reaching for this dish time and again.
These ingredients come together really well, creating a medley of flavours that will satisfy your taste buds.
This wholesome meal strikes a perfect balance between health and indulgence, making it an excellent choice for those seeking a nourishing yet enjoyable dining experience. Try it once, and you’ll understand why it has the potential to become a cherished favourite.
Broccoli Pasta Pesto with Prawns and Pancetta
Ingredients
- 1 head of broccoli
- 225g cooked and peeled prawns
- 300g pasta of your choice
- 1 tbsp pine nuts
- 1 bunch of basil
- 2 garlic cloves
- 2 tbsp parmesan (grated)
- 1 tbsp rapeseed oil
- 80g smoked diced pancetta
- 1 tsp chilli flakes
- 200g cherry tomatoes (halved)
Directions
- First bring a pan of lightly salted water to the boil. Chop the broccoli into florets, add to the pan and boil for 5 minutes. Remove the broccoli then add the pasta to the same water and cook according to the packet instructions.
- Put the cooked broccoli into a food processor along with the pine nuts, basil, chilli flakes, garlic, parmesan and oil, and blitz until smooth. Add a tablespoon or two of the pasta water and blitz again. Season with black pepper and a little salt.
- Heat a frying pan over a medium heat and cook the pancetta for 2-4 minutes. Add the tomatoes and cook for a further 3 mins, or until the tomatoes have softened. Add the prawns and cook through, which will take about 2 minutes.
- Finally, add the cooked pasta to the pan along with the broccoli pesto and loosen with a splash of pasta water, if needed. Spoon into bowls and grate over more parmesan to finish.
CategoriesFood
