This is made possible by BBC Foods!
Ingredients
- 150g/5½oz broccoli head, thick stem removed
- 25g/1oz pine nuts, to serve
- 1 onion, roughly chopped
- 350g/12oz penne
- 300g/10½oz smoked back bacon, cut into small pieces
- 150g/5½oz basil pesto
- 150g/5½oz cherry tomatoes halved
- salt and freshly ground black pepper
- 25g/1oz Parmesan shavings, to serve
Method
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Cut the broccoli into florets and chop the green stems into small chunks.
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Heat a small frying pan until hot.
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Add the pine nuts and dry fry over medium-low heat for a few minutes.
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Bring a pan of salted water to a boil, then add the onion and pasta.
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Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end.
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Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the color.
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Set aside the pasta to cool.
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Meanwhile, fry the bacon in a large, dry pan over medium-high heat for about 10 minutes.
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Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta.
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Add the pesto, tomatoes, and broccoli to the cooked pasta mixture.
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Season with black pepper and stir.
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Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon, and Parmesan, and serve.
Banner and Image Credit: BBC
