Pancetta pasta is a wonderful thing. Add broccoli, garlic and pine nuts, and you’re in flavour town. With only a few ingredients, this Italian inspired pasta is so delicious and easy to make, perfect for a foodie's weeknight meal.
- 1 large head of broccoli (or two small),
- 200g pancetta, rind removed and sliced into cubes/lardons
- 1/2 cup parmesan cheese + extra for garnishing
Instructions
- Cut into similar sized florets. Cut the hard base off the broccoli stem then slice into cubes.
- Fill a large pot with boiling water and 1 tsp salt to the boil, then add the broccoli and cook for 5-7 minutes until tender but not overcooked.
- Remove broccoli with a slotted spoon and set aside. Then add the pasta to the boiling water, cook to packet instructions, less about 2 minutes. Reserve pasta water.
- Meanwhile, add olive oil and pancetta to a pan, cook on a medium heat until starting to brown (3-5 minutes). Then add the garlic and pine nuts. Cook for a further 3 or so minutes, stirring until everything is toasted and crispy. Yum. Remove half of the mixture to a plate.
- Add butter to the pan on medium heat, then add the broccoli to the pan and give it a mash, leaving some bits a bit chunkier.
- Add the drained pasta, 1/3 cup of pasta water, parmesan cheese, lemon zest, lemon juice, and mix to combine. Taste and season with salt and pepper.
- Serve into plates or bowls, top with parmesan cheese and remaining pancetta mixture, salt, pepper and a little drizzle of olive oil.
