Broccoli Pesto & Pancetta Pasta Recipe (Creamy, High-Fiber, Protein-Rich, Mediterranean-Inspired)

Ingredients (Serves 2–3)

For the Broccoli Pesto:

• 1 small head of broccoli (approx. 250g florets)

• 1 garlic clove

• 2 tbsp grated Parmesan (or nutritional yeast for vegan version)

• 2 tbsp olive oil

• Juice of ½ lemon

• Salt and pepper to taste

• Optional: 1 tbsp pine nuts or walnuts

For the Pasta:

• 200g pasta (penne, fusilli, or whole wheat)

• 75g diced pancetta (or use turkey bacon for a lighter option)

• 6–8 cherry tomatoes, halved (optional for color and sweetness)

• 1 tbsp reserved pasta water (to loosen pesto if needed)

• Optional: extra Parmesan or chili flakes

• for topping

Instructions

1. Cook the Pasta & Broccoli
   Boil pasta according to package instructions. In the last 5 minutes, add broccoli florets to the pot. Drain, reserving a bit of the pasta water.

2. Make the Broccoli Pesto
   In a food processor or blender, combine cooked broccoli, garlic, Parmesan, lemon juice, olive oil, salt, and pepper. Blend until smooth. Add 1 tbsp water if too thick.

3. Cook the Pancetta
   In a dry non-stick pan, cook pancetta over medium heat until crispy (about 5–6 minutes). Remove and set aside.

4. Assemble the Dish
   Toss pasta and broccoli pesto together in the pan or a large bowl. Add pancetta and optional cherry tomatoes. Stir until everything is coated.

5. Serve
   Plate with extra Parmesan, a crack of black pepper, and a drizzle of olive oil or chili flakes if desired.

Nutrition (Per Serving – Approx.)

• Calories: 420

• Protein: 20g

• Carbs: 45g

• Fat: 18g

• Fiber: 8g

Why It’s Great for Healthy Eating:

• Broccoli adds fiber, iron, and vitamin C

• Pancetta adds a savory boost without overloading fat

• Pesto gives creaminess without heavy cream

• Easy to adjust for vegetarian or gluten-free diets