The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon and creamy feta. With so many textures and well-loved flavours, this dish is anything but ordinary!
This week the broccolini was not up to our quality standards, so we replaced it with green beans instead! Don't worry, the recipe will still be as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
fusilli pasta(ContainsGlutenMay be presentEgg, Soy)
traditional pesto(ContainsMilk, Tree Nuts)
Bring a medium saucepan of salted water to the boil. Thinly slice the brown onion. Trim the green beans, then chop into 2cm pieces. Slice the lemon in half. Chop the bacon into 1cm pieces.
Add the fusilli to the boiling water and cook for 9 minutes, stirring occasionally to ensure the pasta does not stick. Add the green beans and cook for a further 2 minutes, or until the pasta is 'al dente' and the green beans are 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 green beans 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 feta and toss the pasta together until well coated. TIP: Tossing some of the feta 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.
Divide the bacon pasta between bowls. Crumble over the remaining feta to serve.