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My review
Cavatelli Pesto with Broccoli and Bacon
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ashley
"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 391Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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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
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Reviews
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Newest
2/15/2019
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...
1/24/2019
As I didn’t have Cavatelli y used Orzo and it was also great. Very easy and so tasty.