Pasta with broccoli, pesto and chilli
The Italian’s favourite, pesto-pasta, with an added spicy kick to really bring it to life.
Preparation time: 10 minutes
Cooking time: 12 minutes
Serves 4
Method
Heat the Bertolli Light spread in a pan and add the pancetta. Cook over a medium heat for about 5 minutes, stirring frequently, until golden brown. Stir in the chilli and garlic. Add the broccoli and stock. Cover and cook for about 5 minutes or until the broccoli is just cooked.
Meanwhile, cook the pasta in a large pan of rapidly boiling salted water according to pack directions or until just tender.
Stir the pesto and tomato halves into the broccoli mixture. Season with salt and pepper and heat through.
Drain the pasta and toss with the vegetables.
Serve sprinkled with the cheese if using.
Nutritional Information
Calories: 464kcal (23%)
Sugars: 4.1g (5%)
Fat: 20.6g (29%)
Saturates: 5.9g (30%)
Salt: 2.5g (42%)
Sugars: 4.1g (5%)
Fat: 20.6g (29%)
Saturates: 5.9g (30%)
Salt: 2.5g (42%)
Ingredients
40g (1 ½ oz) Bertolli Light spread
130g pack pancetta or proscuitto, finely diced or cut into pieces
1 large red chilli, seeds removed and finely chopped
2 garlic cloves, crushed
350g (12 oz) small broccoli florets
225ml (8 fl oz) vegetable stock
2 tablespoons Bertolli Pesto verde
16 small cherry tomatoes, halved
A little salt and black pepper
350g (12 oz) pasta shapes, such as riccioli
Finely grated Pecorino or Parmesan cheese, optional
130g pack pancetta or proscuitto, finely diced or cut into pieces
1 large red chilli, seeds removed and finely chopped
2 garlic cloves, crushed
350g (12 oz) small broccoli florets
225ml (8 fl oz) vegetable stock
2 tablespoons Bertolli Pesto verde
16 small cherry tomatoes, halved
A little salt and black pepper
350g (12 oz) pasta shapes, such as riccioli
Finely grated Pecorino or Parmesan cheese, optional
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