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Description
The Italian’s favourite, pesto-pasta, with an added spicy kick to really bring it to life.
Ingredients
US|METRIC
4 SERVINGS
- 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 mL vegetable stock
- 2 Tbsp. 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
- 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.
- Meanwhile, cook the pasta in a large pan of rapidly boiling salted water according to pack directions or until just tender.
- Stir the pesto and tomato halves into the broccoli mixture. Season with salt and pepper and heat through.
- Drain the pasta and toss with the vegetables.
- Serve sprinkled with the cheese if using.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium800mg33% |
| Potassium690mg20% |
| Protein10g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C150% |
| Calcium6% |
| Iron10% |
* 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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