Cut the broccoli into small florets and the pancetta into matchsticks.
Peel and finely slice the garlic, and crumble the dried chilli.
Cook the broccoli in boiling salted water until soft.
In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft, but not crisp.
Add the broccoli and chilli, and season.
Stir over a gentle heat for a few minutes.
Meanwhile cook the orecchiette in boiling salted water until al dente.
Drain the orecchiette pasta and mix well with broccoli and serve with parmesan.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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