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Cavatelli with Broccoli

Cavatelli with roasted broccoli and pancetta.

Ingredients
  

  • 1 1/2 lbs frozen broccoli florets defrosted and drained of liquid
  • 1 lb of cavatelli pasta
  • 6 cloves of garlic peeled
  • 3/4 cups of extra virgin olive oil
  • 6 slices of pancetta or regular bacon
  • Salt and pepper to taste *

Instructions
 

  • Pre-heat oven to 400 degrees F
  • Cook 6 slices of pancetta either on the stove top (like bacon). Let stand a few minutes. Then crumble into small pieces. Set aside.
  • Pre-heat oven to 400 degrees.
  • Put defrosted broccoli florets in a roasting pan. Mix together 6 cloves of garlic, olive oil, and salt and pepper to taste. Remember pancetta/bacon is salty. Place in the oven ( I like the middle of the oven) and roast for about 15-20 minutes. Add pancetta during last 5 minutes of roasting.
  • If finished before pasta set aside and cover with aluminum foil.
  • Bring 3 quarts of salted water to a boil. Add pasta and stir a bit to avoid sticking.
  • Boil until cooked (slightly firm - not too soft). Drain pasta - reserving a cup of hot liquid
  • Pour cooked pasta and reserved cooking liquid to the pan with grated parmesan cheese and stir. Transfer to a serving platter/bowl

Notes

* Note: when seasoning broccoli with salt keep in mind that both the bacon and the cheese are salty by nature.
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