Orecchiette with Bacon and Broccoli

Add the orecchiette pasta to the boiling water and cook for approximately 7-8 minutes, or until ‘al dente’, stirring occasionally. Drain. Coat in half the olive oil to stop it from sticking to the pan. Set aside. 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!

Meanwhile, in large frying pan, heat the remaining olive oil. Fry the middle bacon strips for 3-4 minutes, or until crispy and brown. Add in the brown onion and broccoli florets and cook for 3-4 minutes, or until soft. Stir in the baby spinach leaves and cook for 2-3 minutes, or until wilted down. Pour in the smooth ricotta and mix well together. Season with salt and pepper. Add the cooked orecchiette and combine together.