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!
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 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.