method

  1. 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.
  2. Meanwhile, cook the pasta in a large pan of rapidly boiling salted water according to pack directions or until just tender.
  3. Stir the pesto and tomato halves into the broccoli mixture. Season with salt and pepper and heat through.
  4. Drain the pasta and toss with the vegetables.
  5. Serve sprinkled with the parmesan cheese if using.

nutritional information

  • Calories

    464

    23%

  • Sugars

    4.1g

    5%

  • Fat

    20.6g

    29%

  • Saturates

    5.9g

    30%

  • Salt

    2.5g

    42%

of a woman's guideline daily amount

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