Bacon, Lemon & Pesto Pasta

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 the pasta and broccoli. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

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

Add the cooked pasta and broccoli to the frying pan. Add the basil pesto, the salt and a pinch of pepper. Add the baby spinach leaves and crumble in 1/2 the feta. Toss until the pasta and broccoli are well coated and the spinach is slightly wilted. TIP: Tossing some of the feta through the warm pasta will melt the cheese and add 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! TIP: Taste and add more lemon juice, salt or pepper if you think it needs it!