Bacon, Broccolini & Feta Fusilli

Add the fusilli to the boiling water and cook for 9 minutes, stirring occasionally to ensure the pasta does not stick. Add the broccolini and cook for a further 2 minutes, or until the pasta is 'al dente' and the broccolini is tender. Drain.

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 for 5 minutes, tossing regularly, or until the onion is softened and the bacon is lightly browned.

Add the drained broccolini and pasta to the frying pan with the bacon and onion. Add the traditional pesto, the salt and a pinch of pepper. Crumble in 1/2 the fetta and toss the pasta together until well coated. TIP: Tossing some of the fetta through the warm pasta will melt the cheese and add a slightly creamy coating.

Squeeze lemon juice over the pasta and toss to coat. Taste and add some more lemon juice if you like. Season to taste with salt and pepper. TIP: Seasoning is key in this dish! Taste and add more lemon juice, salt or pepper as you like.