Roasted broccoli and crispy bacon may not be the first combo you think of when it comes to pasta, but you can trust us on this one! Mix it all into a moreish cream-based sauce for a flavour explosion that's even worthy of Nonna's picky palate.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
penne(ContainsGlutenMay be presentEgg, Soy)
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Cut the broccoli into small florets and roughly chop the stalk. Finely chop the chives.
Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return the pasta to the saucepan.
TIP: 'Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden, 3-4 minutes.
Add the broccoli with a dash of water to the frying pan with the bacon and cook, tossing, until softened, 4-5 minutes. Add the butter and stir until melted. Add the garlic and a pinch of chilli flakes (if using) and cook, tossing, until fragrant, 1 minute.
Reduce the heat to medium and add the sour cream and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people). Stir to combine. Add the baby spinach leaves and stir through until wilted, 1-2 minutes. Remove from the heat, then add the penne and 1/2 the grated Parmesan cheese and toss to combine. Season generously with salt and pepper.
TIP: Add a splash more pasta water if the sauce seems too thick.
Divide the bacon and broccoli penne between bowls. Top with the remaining Parmesan cheese and garnish with the chives.