Bacon, Lemon & Pesto Pasta
with Fetta & Broccoli
- Gluten
- Wheat
- Milk
- Tree Nuts
- Pine Nut
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon and creamy fetta. With so many textures and well-loved flavours, this dish is sure to please the whole table!
Ingredients
1 unit
red onion
1 packet
bacon
1 head
broccoli
2 packet
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
1 block
fetta cheese
(Contains: Milk;)
1 unit
lemon
1 bag
baby spinach leaves
1 punnet
basil
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
Not included in your delivery
olive oil
½ tsp
salt
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Thinly slice the red onion. Cut the broccoli into small florets and roughly chop the stalk. Slice the lemon in half. Roughly chop the bacon into 1cm pieces. Pick the basil leaves.
Add the penne to the boiling water and cook for 10 minutes, stirring regularly to ensure the pasta does not stick. Halfway through cooking, add the broccoli and cook with the pasta until the pasta is “al dente” and the broccoli is just tender. Drain the pasta and broccoli together.
While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and bacon and cook, stirring, for 8-10 minutes or until tender and lightly browned. Add the baby spinach leaves and cook, stirring, for 1 minute or until just wilted.
Add the cooked broccoli and penne, traditional pesto, the salt and a pinch of pepper to the pan. Tear in the basil leaves and crumble in 1/2 the fetta. Toss together until well coated. TIP: Tossing some of the fetta through the warm pasta will melt the cheese and add a creamy coating.
Add a good squeeze of lemon juice to the pasta. Toss to coat. Season to taste with pepper. TIP: Taste the pasta and add a little more lemon juice, salt or pepper if you like.
Divide the bacon pasta between bowls. Crumble over the remaining fetta to serve and sprinkle with the toasted pine nuts.
