Creamy Red Pesto, Crispy Bacon & Broccoli Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop your Tenderstem broccoli in half.

Step 2

Grate your cheddar cheese

Step 3

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for an initial 8-10 min.

Step 4

Heat a large non-stick pan with a drizzle of vegetable oil over a high heat. Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp. Once the bacon is cooked, transfer the bacon to kitchen paper and set aside, reserve the pan – this is your crispy bacon

Step 5

Once the pasta has had 8-10 min, add the halved Tenderstem broccoli and cook for a further 2-4 min or until the broccoli is tender and the pasta is cooked with a slight bite. Once cooked, drain the pasta and broccoli, reserving a cup of the starchy pasta water.

Step 6

Return the reserved bacon pan to a medium heat. Once hot, add your tomato paste, pesto and cream cheese. Season to taste, adding a pinch of salt and pepper if needed and cook for 1 min or until fully combined – this is your creamy red pesto sauce

Step 7

Add the drained pasta and Tenderstem broccoli to the creamy red pesto sauce with a splash of the starchy pasta water. Give everything a good mix up and cook for 1-2 min or until the sauce begins to stick to the pasta – this is your creamy red pesto & broccoli pasta

Step 8

Serve the creamy red pesto & broccoli pasta, topped with the crispy bacon, grated cheddar and a good grind of black pepper