Broccoli Pesto and Bacon Pasta
I am a huge fan of pesto, in particular when it’s homemade. The fresh and vibrant flavours can really lift a dish to the next level. The combination of the salty bacon, juicy tomatoes and fresh herbs here really make this a treat of a dish. If you are making less than the four portions set out in the recipe below, I would suggest making all of the pesto and keeping whatever you don’t use in some Tupperware in the fridge. It should last about a week.
If you are vegetarian you can leave the bacon out entirely, just make sure you check the seasoning as the bacon adds a nice salty flavour that you will have to adjust for without it. You will want to use a vegetarian alternative to Parmesan too.
POINTS AND NUTRITIONAL INFORMATION
Serves 4 – per serving = 11 points or 397 cals, 8.0g fat, 56.0g carbs, 24.6g protein
Ingredients
300g broccoli, chopped into florets
1 tbsp pine nuts
60g fresh basil leaves (2 small packs), roughly chopped
2 large garlic cloves, finely chopped
2 tbsp Parmesan, finely grated
½ tbsp olive oil
Zest and juice of 1 lemon
For the rest of the dish
280g dried pasta (whichever shape you fancy)
8 bacon medallions, raw and diced into 2cm squares
200g cherry tomatoes, halved
1 tsp chilli flakes (or less if you don’t like it as spicy)
Low calorie cooking spray
Salt and black pepper
Method
- Add the broccoli to a pan of salted boiling water. Blanch for 3–4 minutes and then scoop out with a slotted spoon, leaving the water boiling in the pan, and put to one side.
- Add the pasta to the same water and cook until al dente.
- While the pasta is cooking, pop the broccoli into a food processor with the pine nuts, basil, 1 clove of garlic, the Parmesan, olive oil, lemon zest and 1 tablespoon water. Blitz until smooth, adding a little more water until you get your desired texture.
- Season with salt and pepper and add the juice of half the lemon. Blitz again, taste and adjust the seasoning to suit your taste.
- Next take a frying pan, spray with low-calorie cooking spray and add the bacon. Fry for 4–5 minutes until it starts to crisp up, then add the tomatoes and remaining garlic and fry for another 2–3 minutes.
- Drain the pasta, reserving a little bit of the pasta water, and add it to the pan with the bacon and tomatoes. Stir in the pesto and combine everything together, adding a little of the pasta water to loosen if necessary. Sprinkle with chilli flakes and squeeze in the juice of the other half of the lemon. Taste and add more salt and pepper if required, then serve
Delicious and easy to follow recipe!! Although brocolli is a main ingredient it strangely doesn’t taste much of brocolli, it’s very tasty, highly recommend *****