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Pasta with spinach, peas & crispy bacon
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Ingredients:
  • 500g shell pasta
  • 4 thick bacon rashers, rind removed
  • 1 red onion, finely chopped
  • 125mls (1/2 cup) vegetable liquid stock
  • 120g (1 cup) frozen peas
  • 1 bunch English spinach, washed and stems trimmed
  • 6 bocconcini (see note), sliced
  • 40g (1/2 cup) grated parmesan, to serve
  • Freshly ground black pepper, to taste
Instructions:
  • Prepare pasta in a large saucepan of salted boiling water according to the package instructions until it is al dente.
  • Cut the bacon into strips and cook with onion in a large frying pan over medium-high heat until the bacon is crisp, approximately 5 minutes. Remove from the pan and set aside to keep warm.
  • Combine vegetable stock, frozen peas, and spinach in a pan. Cook covered over medium heat for 2-3 minutes, or until spinach is wilted just right.
  • After draining the pasta, place it back in the saucepan. Mix in the spinach blend followed by the bocconcini, bacon, and onion, tossing gently.
  • Serve the dish in individual bowls, then sprinkle each with parmesan and freshly ground black pepper before serving.

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