Broccoli Pasta Pesto with Prawns and Pancetta

• 225 g Prawns, cooked and peeled
• 80 g Pancetta, smoked, diced
• 1 Broccoli, head, chopped into florets
• 200 g Cherry Tomatoes, halved
• 2 Garlic, cloves
• 300 g Pasta, of your choice
• 1 Basil, bunch
• 1 tbsp Pine Nuts
• 2 tbsp Parmesan, grated
• 1 tbsp Rapeseed Oil
• 1 tsp Chilli Flakes

Instructions

1. 1
   First bring a pan of lightly salted water to the boil. Chop the broccoli into florets, add to the pan and boil for 5 minutes. Remove the broccoli then add the pasta to the same water and cook according to the packet instructions.
2. 2
   Put the cooked broccoli into a food processor along with the pine nuts, basil, chilli flakes, garlic, parmesan and oil, and blitz until smooth. Add a tablespoon or two of the pasta water and blitz again. Season with black pepper and a little salt.
3. 3
   Heat a frying pan over a medium heat and cook the pancetta for 2-4 minutes. Add the tomatoes and cook for a further 3 mins, or until the tomatoes have softened. Add the prawns and cook through, which will take about 2 minutes.
4. 4
   Finally, add the cooked pasta to the pan along with the broccoli pesto and loosen with a splash of pasta water, if needed. Spoon into bowls and grate over more parmesan to finish.