Broccoli Pesto Pancetta Pasta Recipes

BROCCOLI PESTO PASTA

Broccoli pesto pasta image

A new delicious version of the Italian favourite, pesto pasta, with broccoli

Provided by Good Food team

Categories Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 8

Ingredients

400g penne, farfalle or conchiglie pasta
250g broccoli, cut into florets
1 garlic clove, peeled
1 large lemon
½ tsp dried chilli flakes
3 tbsp pine nuts
5 tbsp extra-virgin olive oil
3 tbsp parmesan (or vegetarian alternative), grated

Steps:

Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium

BROCCOLI PESTO & PANCETTA PASTA

Broccoli pesto & pancetta pasta image

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

Provided by Esther Clark

Categories Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 9

Ingredients

300g head broccoli , broken into florets
300g pasta (we used orecchiette)
1 tbsp pine nuts
1 large bunch of basil
1 large garlic clove
2 tbsp parmesan , finely grated
1 tbsp olive oil
50g smoked pancetta , diced
200g cherry tomatoes , halved

Steps:

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.
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).
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 Facts : Calories 452 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium

PASTA WITH PESTO, POTATOES AND BROCCOLI

Pasta With Pesto, Potatoes and Broccoli image

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 1h40m

Yield Four servings

Number Of Ingredients 11

Ingredients

4 eggs
About 2 3/4 cups all-purpose flour, to make your own or 1 pound dried fettuccine
2 cloves garlic, peeled and coarsely chopped
1 1/2 teaspoons kosher salt
3 cups fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino cheese
1/4 cup extra-virgin olive oil
4 small red potatoes, thinly sliced
4 cups broccoli florets

Steps:

If making fresh pasta, beat the eggs together in a large bowl. Gradually stir in enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
Meanwhile, to make the sauce, place the garlic, 1 teaspoon of salt and 1 cup of basil in a food processor and pulse until chopped. Add the remaining basil and process until chopped. Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste. Set aside.
Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 10 to 12 minutes. Drain and set aside. Bring a large pot of salted water to a boil. Add the broccoli and blanch until tender, about 5 to 7 minutes. Drain and set aside.
Divide the pasta dough in half and keep 1 piece wrapped in the towel. On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle. Let stand for 5 minutes. Cut across into 1-inch-wide strips. Repeat with the remaining dough. Bring a large pot of salted water to a boil. Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried. Drain well and place in a large bowl.
Toss the pasta with the pesto and remaining 1/2 teaspoon of salt. Toss in the broccoli and potatoes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 33 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 993 milligrams, Sugar 5 grams, TransFat 0 grams

PASTA WITH BROCCOLI PESTO

Pasta With Broccoli Pesto image

Provided by Florence Fabricant

Categories weekday, pastas

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups broccoli flowerets (about 1/2 bunch broccoli)
Salt
1 clove garlic
3 tablespoons pine nuts or walnuts
1/3 cup extra-virgin olive oil
Freshly ground black pepper
2 medium-sized boiling potatoes, peeled and cut in 1-inch chunks
1 pound linguine
Freshly grated Parmesan cheese

Steps:

Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.

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