Bacon and pesto pasta recipe
 Full of delicious textures and flavours, this quick-to-make bacon and pesto pasta salad is ideal for a weekday lunch or supper. 150g/5½oz broccoli head, thick stem removed25g/1oz pine nuts, to serve1 onion, roughly chopped350g/12oz penne300g/10½oz smoked back bacon, cut into small pieces150g/5½oz basil pesto150g/5½oz cherry tomatoes, halvedsalt and freshly ground black pepper25g/1oz Parmesan shavings, to serve 150g/5½oz broccoli head, thick stem removed 25g/1oz pine nuts, to serve 1 onion, roughly chopped 350g/12oz penne 300g/10½oz smoked back bacon, cut into small pieces 150g/5½oz basil pesto 150g/5½oz cherry tomatoes, halved salt and freshly ground black pepper 25g/1oz Parmesan shavings, to serve Method Cut the broccoli into florets and chop the green stems into small chunks.Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown.Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta.Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir.Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Cut the broccoli into florets and chop the green stems into small chunks. Cut the broccoli into florets and chop the green stems into small chunks. Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown. Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes, until toasted and golden brown. Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Bring a pan of salted water to the boil, then add the onion and pasta. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain the pasta and vegetables, refreshing the broccoli separately in cold water to stop the cooking and to set the colour. Set aside the pasta to cool. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta. Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often. Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta. Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir. Add the pesto, tomatoes and broccoli to the cooked pasta mixture. Season with black pepper and stir. Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Tip into a serving dish, scatter with toasted pine nuts, the reserved bacon and Parmesan and serve. Recipe tips Once made, this dish will keep covered in the fridge for up to 2 days. You could a few tablespoons of good mayonnaise, if you wanted a creamy pasta salad.