Pasta With Broccoli, Pesto And Chilli

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
482
FAT
57%
CHOL
43%
SOD
39%

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Ingredients for 4 servings

40 g (1 ½ oz) Bertolli Light spread

130 g pack pancetta or proscuitto, finely diced or cut into pieces

1 large red chilli, seeds removed and finely chopped

2 garlic cloves, crushed

350 g (12 oz) small broccoli florets

225 ml (8 fl oz) vegetable stock

2 tablespoons Bertolli Pesto verde

16 small cherry tomatoes, halved

A little salt and black pepper

350 g (12 oz) pasta shapes, such as riccioli

Finely grated Pecorino or Parmesan cheese, optional

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