Bacon, Brocolli and Pasta
This is one of my quick fix week night dinners which is a winner with both kids and adults. The only fresh ingredient is the broccoli, everything else is store cupboard stuff. As this is my own recipe, the quantities are quite approximate, so I'm hoping it's not too vague. I’ve tried to estimate the quantities that I would use for making generous two portions (my kids like this so much that sometimes they eat a lot more than I would expect). Just double up if you want to feed a family of four! The other variation of this same recipe is using smoked salmon instead of bacon. This will give you a slightly healthier fat profile and is equally tasty.
What you need:
- 50g of pasta per person (I like shapes like fusilli which ‘collect’ more sauce around them)
- 1 cup of broccoli florets, cut quite small
- 1 cup frozen peas
- 1-2 tbs of pesto
- 4 slices of bacon (I generally use unsmoked)
- Start by cutting the broccoli into small florets while you bring the pasta water to boil.
- Add the pasta into the boiling water and check the packet for the correct cooking time. Around six minutes before the end of the cooking time, add the broccoli florets and the peas. Bring back into boil, and check the pasta once your cooking time is up.
- While the pasta and the vegetables are boiling, cut the bacon into small pieces. I like using kitchen scissors for this, much quicker and easier than using a knife. Fry the bacon pieces until they are cooked and set aside.
- Drain the pasta and vegetables, stir in the bacon and then add the pesto. Add one tablespoon first and check the taste. If you want a stronger pesto flavour, add some more. Serve!
If you make a larger batch, I find this keeps nicely in the fridge until the following day. It also tastes nice cold, so could be used as a lunch salad the following day too.