By Angelo Coassin (Cooking with Bello) 🍝
2 INGREDIENT FRESH PASTA (with broccoli)
8 steps
Prep:5minCook:15min
Updated at: Thu, 15 Feb 2024 17:49:28 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
58
High
Nutrition per serving
Calories509.2 kcal (25%)
Total Fat14.3 g (20%)
Carbs79.8 g (31%)
Sugars1.1 g (1%)
Protein14.8 g (30%)
Sodium346 mg (17%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Boil your broccoli in some water for about 10-15 minutes or until fork tender, drain very well and add them to a food processor.
Step 2
Add flour and mix everything for 30 seconds or until you form a smooth dough (note that, depending on how well you drained your broccoli, you might need a bit more or less flour).
Step 3
With your hands, flatten your dough into a disc (1 ½ inches thick).
Step 4
In a pot, boil some water and season with salt. Hold the disc on top of your boiling water and use some kitchen scissors to cut 1 ½-inch-pieces of dough, letting them fall into the boiling water.
Step 5
Cook your pasta for about 2/3 minutes or until it starts floating to the surface. Drain.
Step 6
In the meantime, cook some pancetta with olive oil in a pan over medium heat for 8-10 minutes or until crispy and set aside.
Step 7
In the same pan, melt butter then add your cooked pasta in. Mix well to combine all the flavours, adding some freshly grated pepper.
Step 8
Turn the heat off and add your grated Parmigiano, some pasta water if necessary and finally your crispy pancetta. Buon appetito!
Notes
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Easy
Go-to
Delicious
Under 30 minutes
Kid-friendly
