Bacon and Pesto Pasta with Broccoli and Peas
Ingredients
- 400g shell pasta (or any pasta with holes)
- 50g frozen peas
- 1 shallot
- 1 head of broccoli
- 4 cloves of garlic
- 6 bacon rashers
- 1 bunch of fresh basil
- 15g parmesan
- 1 lemon
Preparation
Have a big pot of boiling water ready. Submerge the entire broccoli and let it boil for 7-10 minutes until very tender. Remove the broccoli and chop it as finely as possible. Cook the pasta in the same pot.
Meanwhile, cut the bacon into lardons and fry until crisp, or fry the rashers and then finely chop.
Remove the bacon from the pan and fry the diced shallot in the leftover fat for a minute or so. Then add the minced garlic and cook for another minute.
Add the finely chopped broccoli to the pan and cook for a few more minutes.
Add the drained pasta, frozen peas, and bacon to the pan.
In a pestle and mortar, bash the basil with coarse sea salt, then add grated parmesan, a squeeze of lemon juice, and olive oil to form a pesto. Stir this into the pasta mixture.
Loosen the pasta with some pasta water, add another squeeze of lemon, and serve with more parmesan on top.
Tips
This dish is perfect for weeknight dinners and can be served cold as a pasta salad for meal prep the next day.
