Creamy Bacon, Red Pesto & Broccoli Wholewheat Tortiglioni

Boil a kettle

Add your wholewheat tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat and cook for an initial 10-12 min

Meanwhile, chop your Tenderstem broccoli in half

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Once done, transfer the crispy bacon to kitchen paper and set aside

Reserve the pan

Once the wholewheat tortiglioni has had 10-12 min, add the chopped Tenderstem broccoli and cook for a further 2-4 min or until the broccoli is tender and the pasta is cooked with a slight bite

Meanwhile, grate your cheddar cheese

Once done, drain the wholewheat tortiglioni and broccoli, reserving a cup of starchy pasta water

Return the reserved bacon pan to a medium heat

Once hot, add your tomato paste, sun-dried tomato pesto and soft cheese and a generous grind of pepper

Taste for seasoning, adding a pinch more salt if needed and cook for 1 min or until fully combined – this is your creamy red pesto sauce

Add the drained wholewheat tortiglioni and broccoli to the creamy red pesto sauce with a splash of the starchy pasta water

Give everything a good mix up and cook for 1-2 min or until the sauce begins to stick to the pasta

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!