Pasta With Broccoli, Pesto And Chilli

UNILEVER UK
11Ingredients
35Minutes
90Calories

Description

The Italian’s favourite, pesto-pasta, with an added spicy kick to really bring it to life.

Ingredients

US|METRIC
  • 40 grams Bertolli Light Spread
  • 130 grams pancetta (pack, or proscuitto, finely diced or cut into pieces)
  • 1 red chilli (large, seeds removed and finely chopped)
  • 2 garlic cloves (crushed)
  • 350 grams broccoli florets (small)
  • 225 milliliters vegetable stock
  • 2 tablespoons Bertolli Pesto verde
  • 16 cherry tomatoes (small, halved)
  • black pepper
  • 350 grams pasta shapes (such as riccioli)
  • grated pecorino cheese (Finely, optional)
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    Directions

    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 cheese if using.
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    NutritionView More

    90Calories
    Sodium33% DV800mg
    Fat2% DV1g
    Protein20% DV10g
    Carbs4% DV12g
    Fiber16% DV4g
    Calories90Calories from Fat10
    % DAILY VALUE
    Total Fat1g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol15mg5%
    Sodium800mg33%
    Potassium690mg20%
    Protein10g20%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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