Springtime pasta

 

Ingredients

• 400g penne
• 200g bag shredded kale
• 100g streaky bacon, chopped
• 1 medium red onion, finely sliced
• 100g soft mild goat's cheese
• grated parmesan, to serve (optional)
• Prep: 10 mins Cook: 10 mins
  Easy
  
  Serves 4 
   
   

  Method

  1. Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
  2. Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
  3. Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

Springtime pasta

 

Ingredients

• 250g pack frozen ricotta and spinach tortellini
• 50g frozen peas
• 50g frozen broad beans
• 1 tbsp olive oil
• zest 1 lemon
• 50g ricotta
•   Prep: 5 mins Cook: 5 mins
  Easy
   

  Method

  Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta