Broccoli Pasta Bake

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Ingredients (for 2ppl):

Main Ingredients:

  • 1 large piece of broccoli (350g)
  • 15g Pine nuts
  • 5g ground almonds
  • 15g grated Parmesan cheese
  • 10g basil leaves
  • 35g olive oil
  • A pinch of salt
  • 150g pancetta
  • 2 mozzarella balls​
  • 240g of pasta

Goes Well With:

  • Salad

Utensils:

  • Pyrex

Instructions

The Pesto (10min):

  1. Boil 3/4 of the broccoli for 5 minutes
  2. Scoop out the broccoli and dunk in a bowl with ice water for a few seconds, then remove - KEEP the broccoli flavoured water with a lid on (from boiling)
  3. Blend the cooked broccoli with the basil leaves, oil, pine nuts, ground almonds, parmesan and a pinch of salt until a thick creamy consistency

Cooking (30min):

  1. Steam the remaining 1/4 of broccoli for 5 minutes
  2. At the same time, cook the pasta in the broccoli water as per instructions minus 2 minutes (roughly 8 minutes)
  3. After 3 minutes add the pancetta to a frying pan with no oil and stir for 2 minutes, at which time the broccoli should be done, add to frying pan
  4. Add the pesto and 3-4 ladles of pasta water and stir
  5. Drain pasta, add to sauce for a minute and then layer with mozzarella in a pyrex and into the oven for 20 minutes on 180°