Broccoli Pesto & Bacon Pasta

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Tim makes Broccoli Pesto and Bacon Pasta in 30 minutes, blending broccoli, basil, spinach, lemon, almonds and parmesan into a vibrant pesto, then stirring it through cream with crispy streaky bacon for a rich silky sauce. Toss with al dente pasta and a splash of pasta water, then finish with extra parmesan and basil for the ultimate quick comfort dinner.

Ingredients

For the Broccoli Pesto

• 2 cups of broccoli florets, chopped (approx. 1 head of broccoli)
• 1 lemon, juiced
• 2 garlic cloves, chopped
• 1 cup of packed basil leaves
• 1 cup of packed baby spinach
• ½ cup of grated parmesan
• ½ cup of almonds, toasted
• ½ cup of olive oil
• Splash of water if needed
• Salt and pepper

Other

• 400g pasta (any shape)
• 600ml cream
• 400g streaky bacon
• Grated parmesan, to serve (+ ½ cup extra for garnish)

Method

1. To make the broccoli pesto, in a food processor, add all ingredients except for the oil and blitz until smooth. With the motor going, slowly drizzle in the olive oil until combined. Add a little bit of water if you want a thinner consistency. Season to taste.
2. Cook pasta as per packet instructions in a large pot of salted boiling water, until al dente. While pasta is cooking, heat a large frying pan over medium–high heat. Fry bacon until crispy. Add pesto and cream. Stir to combine, bring it to the boil and then simmer until sauce thickens. Add pasta and ½ cup pasta water to the pan, toss to combine.
3. Serve with grated parmesan and basil on top.