Broccoli Pesto Pasta with Bacon
Broccoli Pesto is the twist on pesto you never knew you needed. Roasted Broccoli pulsed with classic pesto ingredients makes for the most delicious pasta imaginable!!
Servings: 4
Cost: £2 / $2.50
Equipment
- Roasting Tray
- Sharp Knife & Chopping Board
- Food Processor
- Spatula
Ingredients
- 12.3oz / 350g Short Cut Pasta (here I used a fancy type of Fusilli)
- 1x 12.3oz / 350g head of Broccoli, cut into florets (approx 7oz/200g)
- 1/2lb / 250g Streaky Bacon, diced
- 1/2 cup / 125ml Extra Virgin Olive Oil, or as needed
- 1.4oz / 40g freshly grated Parmesan
- 10 large Fresh Basil Leaves
- 4 tbsp Pine Nuts (optionally toasted)
- 1 small clove of Garlic
- 1/2 Lemon (juice only)
- 1/4 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- Chilli Flakes (optional)
Instructions
- Pop 7oz/200g broccoli florets on a baking tray and combine with a good glug of olive oil and a pinch of salt and pepper. Use your hands to evenly coat, then pop in the oven at 390f/200c for 15-20mins, or until slightly charred and fork tender (timing will depend on size of your florets). Allow to rest for 5 mins once taken out.
- Meanwhile, add 1/2lb/250g diced bacon to a pan over medium heat and fry until crispy, with as much fat rendered as possible.
- Pop 12.3oz/350g pasta in a pot of well salted boiling water and cook until al dente, retaining a cup of starchy pasta water just before draining.
- Pop your roasted broccoli in a food processor with 10 large basil leaves, 1.4oz/40g freshly grated parmesan, 4 tbsp pine nuts, the juice of half a lemon, 1 small clove of garlic and 1/4 tsp salt and pepper (or to taste). Turn on the motor and gradually pour in 1/2cup/125ml extra virgin olive oil until well combined.
- In a large bowl, combine pasta and bacon (& about a tbsp worth of leftover fat) with a splash of pasta water. Pour in pesto, add a pinch of chilli flakes if using, then use a spatula to stir and thoroughly combine, using pasta water to thin out if needed.
Video
Notes
a) Do I have to add bacon? - In short - no. BUT bacon and broccoli IS a match made in heaven, and it adds a gorgeous rich and salty flavour to the pasta. I've made the recipe many times, but never without bacon. I'm sure it'll be just as delicious without though.
b) Allowing Broccoli to cool - Important step otherwise it'll steam up in the food processor and add too much moisture in the pesto.
c) Bowl vs Pan - As a general rule of thumb I never heat pesto over a pan as it burns the basil and makes the pasta go greasy. This is why I combine in a bowl, where the heat from the pasta will gently cook the pesto (plus the broccoli is already roasted). You could mix in the pan, just make sure the heat if OFF.
d) Pasta Water - The starchy pasta water emulsifies with the fat and creates a sauce. Don't go overboard though you won't need much.
e) How to serve - I usually mix through a few extra pine nuts and some tiny basil leaves if you've got them. Always good to finish with a sprinkling of parmesan too if you fancy it!
f) Calories - Assuming all the bacon fat is used, 1 tbsp olive oil to roast broccoli and 1/2 cup for pesto. Shared between 4:
Nutrition
Calories: 698kcal | Carbohydrates: 31.41g | Protein: 14.91g | Fat: 58.66g | Saturated Fat: 5.782g | Polyunsaturated Fat: 6.17g | Monounsaturated Fat: 22.168g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 608mg | Potassium: 556mg | Fiber: 5.9g | Sugar: 1.79g | Vitamin A: 528IU | Vitamin C: 47.4mg | Calcium: 118mg | Iron: 1.56mg