Creamy Pine Nut Penne

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. TIP: Watch they don’t burn! Remove from the heat and set aside in a small bowl.

Add the penne (use suggested amount) to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. Note: Be sure to add the correct amount of pasta so your dish is perfectly balanced, just the way we planned it! Reserve 1/4 cup of pasta water and set aside. Place the baby spinach leaves in the base of a colander and drain the pasta over the spinach. Return the pasta and spinach to the saucepan and cover to keep warm.

While the pasta is cooking, return the pan to a medium-high heat. Add a drizzle of olive oil and the baconand cook for 4-5 minutes, or until browned. Add the garlic and green beans and cook for 2-3 minutes, or until softened and fragrant.

Slowly add the cooking cream, a pinch of salt and 2 tbs of the reserved pasta water to the pan with the bacon. TIP: Adding starchy pasta water helps the creamy sauce bind to the pasta. Stir to combine. Simmer the sauce for 2-3 minutes, or until it thickens slightly. TIP: Add the remaining reserved pasta water if you'd like it more saucy. Pour the creamy sauce into the saucepan with the pasta and spinach and add 1/2 of the basil (reserve the remaining for the garnish). Stir to combine.