Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Try this very quick and excellent pesto dish that combines broccoli and bacon the next time you need a delicious weeknight dinner. Serve while warm with grated Pecorino Romano or Parmesan cheese over top.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 5 to 7 minutes.

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  • Meanwhile, heat a skillet over medium-high heat and drizzle with olive oil once hot. Add broccoli and season with salt, black pepper, and red pepper flakes. Cook until tender, 5 to 7 minutes; use a spatula to break any large florets into smaller pieces. Add additional oil if needed and continue cooking broccoli until lightly browned and crisp, 5 to 7 minutes more. Remove from heat.

  • Drain pasta and return it to the pot. Add crumbled bacon, then stir in cooked broccoli and pesto. Mix until evenly coated.

Cook's Notes:

You can use fresh or frozen broccoli florets.

You can cook the bacon any way you prefer, but make sure that it is cooked enough so that it is crispy and will crumble.

Nutrition Facts

359 calories; protein 11.8g; carbohydrates 46.3g; fat 14.9g; cholesterol 5mg; sodium 436.7mg. Full Nutrition
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