topBanner
Quick Pancetta and Pesto Rice

Quick Pancetta and Pesto Rice

with Tenderstem Broccoli

Rapid
Read more

We love good Pesto Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Courgette

1 unit(s)

Garlic Clove

1 pack(s)

Tenderstem Broccoli ®

1 pot(s)

Pine Nuts

60 grams

Bacon Lardons

1 bag(s)

Baby Spinach

1 pack(s)

Steamed Basmati Rice

30 grams

Butter

(ContainsMilk)

1 pot(s)

Green Pesto

(ContainsMilk)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate48 g
of which sugars9.0 g
Protein24 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Halve, peel and thinly slice the shallot. b) Trim the courgette then quarter lengthways. c) Chop widthways into small pieces. d) Peel and grate the garlic (or use a garlic press).

2

a) Put the tenderstem® on a baking tray, drizzle with oil and season with a pinch of salt and pepper. b) Roast on the top shelf of your oven until tender and crispy, 10-12 mins.

3

a) Heat a frying pan on medium-high heat. Add the pine nuts and toast until golden, 1-2 mins. Remove the pine nuts to a small bowl. b) Put the frying pan back on medium-high heat, add a drizzle of oil and the pancetta lardons, stir-fry until starting to brown, about 3 mins. c) Add the shallot, courgette and a pinch of salt and pepper. Stir-fry until the veggies have softened, 4-5 mins.

4

a) Add the spinach to the pan in handfuls and fry until wilted, 2-3 mins. b) Break up the rice in the pack, then add to the pan with the veggies and stir everything together.

5

a) Add the butter, pesto and three-quarters of the cheese to the pan and stir through until the butter and cheese are melted. b) Remove from the heat. Taste and add salt and pepper if you feel it needs it.

6

a) Serve the pesto rice in bowls with the tenderstem® on top. b) Sprinkle over the remaining cheese and the pine nuts.