Sprout, pancetta and broccoli pasta salad
https://www.coop.co.uk/recipes/sprout-pancetta-and-broccoli-pasta-salad
Leftover sprouts! Check out this festive pasta salad made with sprouts, pancetta and broccoli
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Feeds
8
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 48g
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Ingredients
- 1 tbsp Co-op extra virgin olive oil
- 1 small onion, finely sliced
- 200g pack Co-op diced pancetta
- 2 large garlic cloves, finely sliced
- 200g Co-op British Brussels sprouts, thinly sliced
- 500g Co-op penne
- 180g pack Co-op Tenderstem® broccoli, roughly chopped
- 160g pack Co-op British sliced curly kale
- Zest and juice of 1 lemon
- 50g Co-op unsalted butter, cubed
- ½ tsp chilli flakes
- 30g Co-op parmesan wedge, finely grated
Method
- Heat the oil in a large frying pan over a medium heat and cook the onion, pancetta and garlic for 10-12 mins, until softened
- Increase the heat to high, add the sprouts and fry for 3-5 mins, until they’re starting to crisp around the edges
- Meanwhile, cook the pasta according to the pack instructions
- Add the broccoli and kale to the pan for the final 5 mins of cooking
- Drain, reserving 50ml of the pasta water, then add the pasta and water to the sprout pan, along with the lemon zest and juice, butter, chilli flakes and half the parmesan
- Toss for 1-2 mins until well combined, then season
- Serve sprinkled with the remaining parmesan
