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Broccoli and bacon with chili pesto pasta

January 19, 2011

This is an instant hit with H and I. It’s so tasty, so simple and so quick that I intend to make it again with homemade chili pesto as it would still be a speedy supper for midweek.

Broccoli and bacon with chili pesto pasta (serves 2 with leftovers)


250g short pasta  (I used farfalle)
4 rashers smoked back bacon
200g broccoli florets
2 T chili pesto, heaped
grated cheddar, to serve


1. Put the pasta on to cook according to the packet instructions

2. Put the bacon under a medium grill, removing when cooked

3. Add the broccoli to the cooking pasta, about four minutes before the pasta is cooked.

4. Drain the pasta and broccoli, reserving some of the cooking water, and return to the pan.

5. Tear the bacon rashers into the pasta and broccoli.

6. Stir in the chili pesto with the pan on a low heat. Add the reserved cooking water for a silky sauce.

7. Serve with the grated cheese scattered over.

Spicy and delicious.

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