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Bacon, Lemon & Pesto Penne

Bacon, Lemon & Pesto Penne

with Feta & Broccoli

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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!

Each week, we search the country to source the best ingredients. This week's broccoli was in short supply, so we've replaced it with broccolini. Don't worry, the recipe will be just as delicious!

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 packet

diced bacon

1 head


1 packet



1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 block

feta cheese


½ unit


1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3520 kJ
Fat40.5 g
of which saturates11.2 g
Carbohydrate80.4 g
of which sugars9.1 g
Protein33 g
Sodium1230 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Thinly slice the brown onion. Cut the broccolini into 2cm pieces.


Add the penne to the saucepan of boiling water and cook for 7 minutes. Add the broccolini and cook until the pasta is 'al dente' and the broccolini is just tender, 3 minutes. Drain and return to the saucepan.

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


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


Add the cooked pasta and broccolini 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 broccolini 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 (see ingredients list) to the pasta and season to taste with salt and pepper.

TIP: Seasoning is key in this dish! 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 to serve.