Pasta is a go-to for those evenings when you’re in need of a quick, satisfying meal. While it’s tempting to reach for a jar of ready-made sauce, there are countless simple recipes that require minimal preparation and offer a healthier alternative with fresh ingredients.
If you’re seeking some culinary inspiration, Mary Berry’s ‘super speedy’ bacon and pesto pasta recipe could be just the ticket.
Coming together in a mere 15 minutes, this dish is perfect for those pressed for time but unwilling to compromise on taste. With only a few staple ingredients required, it’s also an affordable option.
Ideal for weekday meals, this quick creation doesn’t skimp on flavour. The combination of nutty pesto, smoked bacon, and fresh cherry tomatoes creates a delightful treat, suitable for either lunch or dinner, reports the Express.
Here’s everything you need to whip up this recipe, which serves around four to six people,
Mary Berry’s bacon and pesto pasta:
Ingredients
- 150g broccoli head thick stem removed
- 25g pine nuts, to serve
- One onion, roughly chopped
- 350g penne
- 300g smoked back bacon, cut into small pieces
- 150g basil pesto
- 150g cherry tomatoes, halved
- Salt and freshly ground black pepper
- 25g Parmesan shavings, to serve
Method
Start by cutting the broccoli into florets and chopping the green stems into small chunks. Heat a small frying pan until hot.
Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown.
Firstly, bring a pan of salted water to a boil and add the onion and pasta. Follow the instructions on the pasta packet for cooking time, adding the broccoli into the mix three minutes before completion.
Once cooked, drain the pasta and vegetables, giving the broccoli a quick rinse in cold water to halt the cooking process and retain its vibrant colour. Set the pasta aside to cool.
In the meantime, fry the bacon in a large, dry pan over medium-high heat for approximately 10 minutes until it’s crispy and golden-brown, stirring frequently. Keep two tablespoons of the cooked bacon to one side and add the rest to the pasta.
Next, incorporate the pesto, tomatoes and broccoli into the cooled pasta mixture. Season with black pepper and give it a good stir.
Transfer the mixture into a serving dish, sprinkle with toasted pine nuts, the set-aside bacon and Parmesan, then serve.