Cavatelli Pesto with Broccoli and Bacon recipe

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Ingredients

1 cup cavatelli pasta
1 tablespoon olive oil, or as needed
1 cup broccoli florets
1 large pinch kosher salt
1 pinch ground black pepper
1 pinch red pepper flakes
2 slices crispy cooked bacon, crumbled
2 tablespoons basil pesto

Nutrition Info

358.7 calories
carbohydrate: 46.3 g
cholesterol: 5 mg
fat: 14.9 g
fiber: 3.6 g
protein: 11.8 g
saturatedFat: 3.1 g
servingSize: -
sodium: 436.7 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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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