Red pesto & bacon penne

• servings: 4 servings
• total time: 25 mins

Ingredients

1 packet bacon

2 brown onions

2 cloves garlic

2 zucchini

1 lemon

400g penne

2 packets of pine nuts

120g baby spinach

200g red pesto

100g feta

pinch chilli flakes

Directions

Bring a large saucepan of salted water to the boil. Cut the bacon into 1cm pieces. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Peel the zucchini into ribbons using a vegetable peeler. Zest the lemon until you have 2tsp, then cut the lemon in half.

Add the penne to the boiling water and cook until 'al dente'. Drain, reserving some pasta water (1/2 cup). Return the pasta to the pan.

While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, until golden, 3-4 minutes. Transfer to a a small bowl.

Return the frying pan to a medium-high heat wth a drizzle of olive oil. Add the bacon and cook until browned, 6-7 minutes. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the zucchini, garlic and lemon zest and cook until softened and fragrant, 2 minutes.

Add the baby spinach leaves to the frying pan and stir through until slightly wilted. Add the cooked penne and red pesto and toss to combine. Add a splash of reserved pasta water to help the sauce coat the pasta. Add a generous squeeze of lemon juice.

Divide the red pesto and bacon penne between bowls. Crumble over the feta and sprinkle with the pine nuts and a pinch of chilli flakes.