Broccolini with toasted almonds and pancetta

broccolini-pancetta-almonds2It’s winter in Australia and broccolini is in season. A member of the cruciferous vegetable family, broccolini is rich vitamin C and just a single cup serve contains the recommended daily intake of this vitamin which is a powerful antioxidant. Broccolini is also rich in vitamin A, an essential nutrient for eye health and contains plenty of potassium which helps support brain function, muscle growth and a healthy nervous system.

This recipe makes a great side dish and the pancetta and almonds really boost the flavour making it appealing to the whole family.


  • 1 bunch broccolini
  • 35g/1.25oz pancetta
  • 30g/1oz almonds (you can use raw or toasted if you prefer), roughly chopped
  • 1 clove garlic, finely sliced
  • 1 tablespoon olive oil


  1. Steam the broccolini for a couple of minutes until tender but still nice and crunchy
  2. Bring a frying pan to a medium-high heat, add a little olive oil and toast the almonds for a couple of minutes until they’re just starting to brown. Set aside
  3. Again, bring a frying pan to a medium-high heat, add a little olive oil and cook for a minute or two each side. Set aside
  4. For the last time, bring a frying pan to a medium heat, add a little olive oil and cook the garlic for 30 seconds or a little more until lightly turning brown then add the broccolini to the pan for another minute.
  5. Serve the garlic and broccolini sprinkled with the fried pancetta and toasted almonds

Serves 2

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