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Cavatelli Pesto with Broccoli and Bacon

Rated as 4.4 out of 5 Stars
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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Ingredients

20 m servings 391
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.
  3. Drain pasta and return it to the pot. Add crumbled bacon, then stir in cooked broccoli and pesto. Mix until evenly coated.

Footnotes

  • 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


Per Serving: 391 calories; 17.4 46.3 14 12 575 Full nutrition

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Reviews

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I didn't have fresh broccoli so I used frozen. I think it would have been better with fresh because the frozen was a bit mushy. I'd make it again but I'd double the pesto & add more bacon. Thank...

Easy and quick. Ingredients usually in the fridge.

Doubled everything, and it was delicious.

As I didn’t have Cavatelli y used Orzo and it was also great. Very easy and so tasty.