Pasta is always a good idea for when you need a quick dinner that still tastes amazing and filling.
And while it’s easy enough to grab a ready-made sauce from the supermarket shelves, there are plenty of quick and easy recipes that hit the spot with minimal prep involved.
These are often healthier too, containing more fresh ingredients – so if you’re in need of some inspiration for tonight’s dinner, then Mary Berry has got you covered.
Her ‘super speedy’ recipe for bacon and pesto pasta comes together in just 15 minutes, so it’s ideal if you’re a little pushed for time but still want something delicious.
There’s only a handful of ingredients involved, mostly cupboard and fridge staples, so it’s affordable too.
It’s said to be perfect for during the week, but even thuogh it’s so quick, it definitely doesn’t compromise on taste.
The flavours of nutty pesto combined with smoked bacon and the fresh hit of cherry tomatoes makes it a real treat to enjoy, whether that’s for lunch or dinner.
Here’s everything you need to make 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
Cut the broccoli into florets and chop 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.
Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli three minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool.
Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve two tablespoons of the cooked bacon and add the remainder to the pasta.
Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir.
Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve.
