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 sure to please the whole table!
Always refer to the product label for the most accurate ingredient and allergen information.
basil pesto(ContainsMilk, Tree Nuts)
baby spinach leaves
Bring a large saucepan of salted water to the boil. Thinly slice the brown onion. Cut the broccoli into small florets, then roughly chop the stalk.
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!
Divide the bacon, lemon and pesto pasta between bowls. Crumble over the remaining feta.