This speedy pasta is all about green flavour: pesto, peas, spinach, and a creamy sauce finished with salty bacon and grated Italian-style cheese. It is rich, quick, and ideal for a busy evening.
Why this works
The bacon brings savoury depth, while peas and spinach keep the dish bright. Stirring pesto through at the end protects its fresh herbal flavour.
Ingredients
- Penne pasta
- Smoked bacon lardons
- Garlic
- Creme fraiche
- Vegetable stock paste
- Peas
- Baby spinach
- Green pesto
- Grated hard Italian-style cheese
- Chilli flakes, optional
Method
- Cook the penne in salted boiling water until tender, then drain and toss with a little oil.
- Fry the bacon until golden and crisp at the edges.
- Add garlic and cook briefly until fragrant.
- Stir in creme fraiche, stock, and water, then simmer until the sauce lightly thickens.
- Add peas and spinach, letting the spinach wilt into the sauce.
- Toss in the pasta, pesto, and cheese until everything is coated.
- Finish with chilli flakes if you want a little heat.
Cottolio tip
Reserve a splash of pasta water before draining. It helps loosen the sauce while keeping the texture silky.
