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Sprout, pancetta and broccoli pasta salad

Sprout, pancetta and broccoli pasta salad


Leftover sprouts! Check out this festive pasta salad made with sprouts, pancetta and broccoli

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    1700kj 405kcal
  • Fat
    Med 23%
  • Saturates
    High 35%
  • Sugar
    Low 4%
  • Salt
    Med 17%

% of adult’s reference intake | Carbohydrates per serving : 48g

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  • 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


  1. 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
  2. Increase the heat to high, add the sprouts and fry for 3-5 mins, until they’re starting to crisp around the edges
  3. Meanwhile, cook the pasta according to the pack instructions
  4. Add the broccoli and kale to the pan for the final 5 mins of cooking
  5. 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
  6. Toss for 1-2 mins until well combined, then season
  7. Serve sprinkled with the remaining parmesan

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