Orecchiette with Pancetta and Broccoli

Ingredients

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Pine nuts

  Nuts, dried

  ¾ tbsp or 6g

• Butter

  Unsalted

  ½ tbsp or 7g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⁵⁄₁₆ cup, chopped or 31g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Whole wheat pasta

  Dry

  3 oz or 85g

• Broccoli

  Raw

  ⅜ cup chopped or 34g

• Pancetta

  Sainsbury's

  ¾ oz or 21g

Directions

1. Cook pasta in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
2. While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in cooked ham and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
3. Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.
4. Toss with parmesan cheese and serve.

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