Broccoli Pesto Pasta with Walnut and Pancetta Crumble
This delicious meal can be on the table in 15 minutes flat, making it perfect for a busy weeknight meal.
Broccoli Pesto Pasta with Walnut and Pancetta Crumble Photo: Danielle Colley
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- 4 slices of pancetta
- 30g walnuts
- 1 head of raw broccoli, chopped roughly
- 2 cloves garlic, skinned and smashed
- 2 packed cups of picked basil
- 1/2 cup good olive oil
- 25g pine nuts
- 70g parmesan cheese, chopped roughly
- salt and pepper
- 500g pasta
Fill your kettle with water and boil it. Turn your grill onto medium high.
Place your pancetta and walnuts onto a tray and pop them under the grill. Be sure to keep an eye on it because you will be sad if you ruin this bit. It’s the bomb. Toss your walnuts a little to ensure one side doesn’t get all of the heat.
When pancetta is crispy, remove from grill and set aside to cool.
Fill a saucepan with your boiling water, salt it and toss in your pasta and cook to packet instructions.
Toss all of your pesto ingredients into a food processor and wiz it until it becomes a smooth paste. Season to taste.
Place your pancetta and walnuts on a board and chop roughly until it is a chunky crumble. Place in a serving dish.
Drain your pasta, return to pan and spoon half of the pesto mix on. Stir well.
Sprinkle each portion with your crumble mix and serve.
Freeze remaining pesto for up to 4 weeks and save yourself even more time next time! You’re welcome.
Danielle is a writer, a mother, a photographer, a lover of great food, and a drinker of much wine. Her third cook book, Cook Once Feed All, takes the guess work out of feeding your family with recipes that the whole family will enjoy together; from small fries to big mouths. You can find more of Danielle’s fabulous recipes on her blog Keeping Up With The Holsbys, or purchase Cook Once Feed All online now.