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20 minutes
20 minutes
40 minutes
- 375g spaghetti
- 350g broccoli, trimmed, cut into small florets
- 175g rindless shortcut bacon rashers, thinly sliced
- 3 garlic cloves, crushed
- 82.50 ml pine nuts, toasted
- 125.00 ml finely chopped fresh flat-leaf parsley leaves
- 75.08 gm olive oil
- Boil pasta in a large pot of salted water according to package instructions until tender. Add broccoli for final 2 minutes of cooking. Drain pasta and broccoli.
- Place the pan back on the heat over medium-high. Add the bacon and cook, stirring occasionally, for 3 to 4 minutes until it turns golden and crispy. Introduce the garlic to the pan and cook for another 30 seconds until its fragrance fills the air.
- Combine pasta, broccoli, pine nuts, parsley, and oil in a pan. Sauté for 2 to 3 minutes until warm. Season with salt and pepper, then enjoy!
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