Bacon, Lemon & Pesto Penne

Add the penne to the saucepan of boiling water and cook for 7 minutes. Add the broccoli and cook until the pasta is 'al dente' and the broccoli is just tender, 3 minutes. Drain. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and bacon and cook, tossing often, until tender and lightly browned, 5 minutes.

Add the broccoli and penne to the frying pan. Add the traditional pesto, the salt and a pinch of pepper. Add the baby spinach leaves and crumble in 1/2 the fetta. Toss until the penne and broccoli are well coated and the spinach is slightly wilted. TIP: The warm penne will melt the fetta and give a slightly creamy coating to the penne.

Add a squeeze of lemon juice to the pasta and season to taste with salt and pepper. TIP: Seasoning is key in this dish! Taste and add more lemon juice, salt or pepper if you think it needs it!