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Essential Penne500g
500gItem price
95pPrice per unit
£1.90/kg0 added
0 in trolley
Quantity of Essential Penne in trolley 0
0 in trolley.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Cook the pasta according to pack instructions, adding the broccoli to the pan for the last 5-6 minutes.
Heat a large, dry frying pan, then add the lardons. Cook gently for 10 minutes, until golden, crisp and cooked throughout. Remove from the pan and set aside, leaving a little of the fat behind. Add the cream and pesto to the pan and simmer for 2-3 minutes, until thickened.
Drain the pasta and broccoli, reserving a little cooking water. Mix the pasta, broccoli and most of the lardons with the sauce, adding a dash of the cooking water, and season. Serve, topped with the remaining lardons.
Frozen broccoli saves time, but if you prefer to use fresh, simply break a small head of broccoli into florets. Alternatively, use green beans, soften courgettes in the bacon fat before adding the cream, or let washed baby spinach wilt into the pasta at the end of cooking.
Typical values per serving when made using specific products in recipe
Energy | 2,246kJ/ 538kcals |
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Fat | 31g |
Saturated Fat | 16g |
Carbohydrates | 45g |
Sugars | 3.2g |
Fibre | 4.5g |
Protein | 17g |
Salt | 1.2g |
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