Creamy penne with broccoli & bacon

Name: Creamy penne with broccoli & bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g penne; 375 g pack frozen Essential Broccoli Florets; 200 g pack smoked bacon lardons; 150 ml tub double cream; 1 tbsp sun-dried tomato pesto

Made with only five ingredients, this recipe is big on flavour and easy to shop for. Shop all everyday value Essential ingredients here.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g penne
½ x 375g pack frozen Essential Broccoli Florets
200g pack smoked bacon lardons
150ml tub double cream
1 tbsp sun-dried tomato pesto

Cook the pasta according to pack instructions, adding the frozen broccoli to the pan for the final 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 fat behind. Add the cream and pesto to the pan, then 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, then add a dash of cooking water and season. Serve, topped with the remaining lardons.

Cook’s tip

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. Add a handful of grated parmesan, and finish with basil leaves and toasted pine nuts.

Typical values per serving when made using specific products in recipe