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Essential Penne500g
500gItem price
75pPrice per unit
£1.50/kgMade with only five ingredients, this recipe is big on flavour and costs under £2 a portion.
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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 |
---|---|
Fat | 31g |
Saturated Fat | 16g |
Carbohydrates | 45g |
Sugars | 3.2g |
Fibre | 4.5g |
Protein | 17g |
Salt | 1.2g |
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£1.50/kg0 added
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£1.25Price per unit
£1.67/kg0 added
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£2.80Price per unit
£14/kg0 added
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£1.00Price per unit
66.7p/100ml0 added
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£1.50Price per unit
78.9p/100g