Express Bacon and Pesto Pasta

A quick, flavorful dish with broccoli, toasted pine nuts, crispy bacon, and basil pesto perfect for a weekday meal.

Quick Bacon Pasta Pesto Weeknight Meal

Estimated Nutrition

Calories

772

kcal / serving

3088 kcal total

Carbs

63.2g

per serving

252.8 g total

Fat

44.6g

per serving

178.2 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Basil Pesto

Dairy

Parmesan

shavings, to serve

GrainsCereals

350

Penne

Meat

300

Smoked Back Bacon

cut into small pieces

NutsSeeds

Pine Nuts

to serve

Salt

to taste

Black Pepper

freshly ground

Vegetables

150

Broccoli

head, thick stem removed, florets and stems chopped

piece

Onion

roughly chopped

150

Cherry Tomatoes

halved

Method

Cut the broccoli into florets and chop the stems into small chunks.

Dry fry the pine nuts in a small pan over medium-low heat until toasted.

Boil salted water and cook the onion and penne according to packet instructions.

Add broccoli to the boiling water three minutes before the pasta is finished.

Drain the mixture and rinse broccoli in cold water to stop the cooking.

Fry the bacon in a large pan for 10 minutes until crisp and reserve two tablespoons.

Stir the bacon, pesto, tomatoes, and broccoli into the cooked pasta.

Season with pepper, transfer to a dish, and top with nuts, reserved bacon, and cheese.