Name: Cavatelli Pesto with Broccoli and Bacon recipe
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

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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

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.
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.
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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