Bacon, Broccoli & Creamy Ricotta Pasta Twists

Add the fusilli (use suggested amount) to the saucepan of boiling water and cook for 11 minutes, or until ‘al-dente’. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Reserve 1 1/2 cups of the cooking water, then drain the pasta and return to the saucepan. TIP: Drizzle with olive oil to stop the pasta from sticking.

While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the pan to a medium-high heat and add a drizzle of olive oil and the bacon strips. Cook for 5-6 minutes, or until crispy and brown

Add the brown onion and broccoli to the pan with the bacon and cook for 6-7 minutes, or until soft. Add the garlic and cook for 1 minute, or until fragrant. Remove the pan from the heat.

Add the smooth ricotta to the pan with the veggies and stir through to coat. Add 1/4 cup of the reserved pasta water and mix through. Continue adding the pasta water until a saucy consistency forms. Add 1/2 of the Parmesan cheese and the baby spinach leaves and stir through until wilted. Add the cooked fusilli to the pan and stir through to combine