Pasta With Broccoli, Pesto And Chilli

• 1 3/8 ounces Bertolli Light Spread
• 4 9/16 ounces pancetta pack, or proscuitto, finely diced or cut into pieces
• 1 red chilli large, seeds removed and finely chopped
• 2 garlic cloves crushed
• 3 7/8 cups broccoli florets small
• 1 cup vegetable stock
• 2 tablespoons Bertolli Pesto verde
• 16 cherry tomatoes small, halved
• black pepper
• 3/4 pound pasta shapes such as riccioli
• grated pecorino cheese Finely, optional

1. Heat the Bertolli Light spread in a pan and add the pancetta. Cook over a medium heat for about 5 minutes, stirring frequently, until golden brown. Stir in the chilli and garlic. Add the broccoli and stock. Cover and cook for about 5 minutes or until the broccoli is just cooked.
2. Meanwhile, cook the pasta in a large pan of rapidly boiling salted water according to pack directions or until just tender.
3. Stir the pesto and tomato halves into the broccoli mixture. Season with salt and pepper and heat through.
4. Drain the pasta and toss with the vegetables.
5. Serve sprinkled with the cheese if using.

pancetta pack, red chilli, garlic, broccoli florets, vegetable stock, verde, tomatoes, black pepper, pasta, pecorino cheese

Taken from www.yummly.com/recipe/Pasta-With-Broccoli_-Pesto-And-Chilli-378586 (may not work)